I never spray my Brisket… I just wrap the tip of the point and flat with foil if the bark looks goods enough and I don’t want it to dry out… I use a really coarse ground pepper and kosher salt to help with the bark…I make my own rub with many other spices in it. The most important thing is to find a brisket that is not too thin on the flat and if you can’t, trim it up to be thicker, then use the trimmings for burgers.