Critique my oven Brisket Plan

* Preheat oven to 225. Trim large hard pieces of fat from fat cap side. Trim silver skin and fat from sides and non fat cap side.
* Rub with olive oil and season with brisket seasoning and extra black pepper.
* Cook in raised drip pan until internal temp of the point reaches 160°. Pull brisket and increase oven to 250°.
* Pour 1 inch of beef stock in pan with a few drops liquid smoke. Keep brisket raised above liquid and cover tightly with foil.
* Cook until internal of point reaches 200°. Pull. Temp probe should slide in like butter.
* Wrap brisket in foil with ½ cup juice, wrap in bath towel, and place in ice chest or microwave for 1-4 hours to rest.
* Pull brisket and slice against grain.