Prep time: 15 minutes

Cooking time: 6 hours

Serves: 6-8

Ingredients:

• 1 Brisket approx. 2kg  
• 2 Tbsp Texas Spice Mix  
• Salt and Pepper 
• 6-8 bread rolls  
• 6-8 Tbsp Mayonnaise  
• 4 Tbsp Chilli Sauce (Optional) 
• 6Tbsp BBQ Sauce  
• 4 pickled Cabbage Leaves or Sauerkraut  
• 4-6 Dill Pickles 

METHOD  

1. Preheat the BBQ to approx.110-120°C. 

2. Remove the excess fat of the brisket leaving just a thin layer. Remove the membrane that is attached to the back of the brisket using a sharp knife. 

3. Sprinkle the brisket with the Texas spice mix, sprinkle with salt and freshly cracked pepper. Rub well until fully coated. 

4. Once the BBQ reaches to 110-120°C Move the charcoal to 1 side of the BBQ or divide it into 2 halves on each end of the BBQ. Place an aluminium disposable tray under the grill to catch the dripping juice and oils. 

5. Place the brisket on indirect heat and close the lid. Cook for approx 2 or 3 hrs until the temperature on the inside is 70°C.Then remove from the BBQ and wrap it on a sheet of baking paper with the juices from the tray and wrap again with aluminium foil.  

6. Place the brisket back into the BBQ on indirect heat and cook for 2-3 hours until the temperature reaches 90-95°C. Keep it longer if necessary.  

7. Once ready, remove the brisket from the BBQ and let it rest for at least 20 minutes before slicing. 

8. Heat up your bread rolls on the BBQ and serve the brisket with pickled cabbage, dill pickles and sauce.