I have purchased point end brisket and whole brisket from Vic's Meat a wholesaler in Sydney. Their phone app notes:
Naval End Brisket
An inexpensive cut that is fatty and fibrous, but when carefully handled, can be trimmed to reveal a special piece of meat called the short plate. The short plate can be cured, braised or rolled as a traditional brisket dish, slow cooked in stock with herbs. This cut is often hand tied to hold its shape.
Point End Brisket
This is a section of the brisket that runs up to the front of the animal and is naturally larger but leaner than the navel end. More sought after than the navel end, the point end brisket is wonderful if rolled and tied, then slowly braised in stock to release flavour from the meat and break down the connective fibres giving a luscious texture.
When you stop horsing around it is time to fire up the BBQ & Smoker