Ingredients:

1 Whole Beef Brisket 4 - 5 kg

70g Salt

25g Pepper

500ml BBQ Sauce

Burger Buns

Method:

Using a sharp knife, trim back the fat to no less than 5mm on the fatty side of the joint. On the meatier side remove the membrane (ask in-store for the butcher to do this for you). Make sure to remove any hard fat clumps on either side.
Mix the salt and pepper and rub evenly on both sides. Put the Brisket in the fridge until you are ready to cook.
Heat the BBQ to a low heat of around 110 degrees, add soaked wood chunks to increase the smokey flavour. Spray the Brisket on both sides with water to make the surface wet.
Place the Brisket fat side down in the BBQ, close the lid and cook on a low indirect heat for up to 4 hours.
When an internal temperature of 70 degrees is met, remove from the grill and wrap tightly in heavy duty foil. Place back in the BBQ and cook until the meat feels tender and the temperature reaches 90 degrees.
Move the brisket still wrapped in the foil and allow to rest for a couple of hours.
Warm the BBQ sauce over a medium heat for a few minutes. Slice the brisket as thin or thick as you like across the grain and serve with as much sauce as you like.

Serve in toasted Norths Bakery burger buns with a side of coleslaw or barbecued beans.