Remove the brisket out of the packaging and bring to room
Set up your BBQ kettle for indirect cooking 110c / 225f with a
drip pan set underneath the cool zone half full of water.
Add soaked wood chips to the coals once fully fired up to this
two or three times in the initial cooking stages.
Place the brisket onto the cool zone (away from the direct
heat) fat side up and slow cook (smoke) for around 5 hours until
you reach a core temperature of 65c and a nice bark has formed
around the meat.
Wrap tightly in foil and place back onto the cool zone then
continue to cook for another 5 hours or so, the meat needs to read
90-92c core temperature, soft to touch and easy to pierce with a
Remove the heat and leave to rest in the foil for another hour
before carving thinly across the grain.
Serve warm slices in toasted seed buns with beetroot and
mustard slaw, wild rocket salad and pickled gherkins.