Directions:

1. Mix the spice rub together in a bowl, pour over brisket and massage into both sides of the meat before refrigerating, minimum of 5 hours but preferably overnight.

2. Remove meat from refrigeration ½ hour before cooking.

3. Preheat the oven to 150˚C.

4. Place a large pot over moderate heat, Add the brisket in, fat side down. Cook for 1 to 2 minutes to sear the spices. Turn over, adding another splash of oil underneath, and cook meat side down for 1 to 2 minutes, just to brown off the spices a little.

5. Pour in chicken stock and Barbecue sauce, cover with parchment paper and then bring to a boil. Cover with a lid and place into the oven for approximately 4 to 4 ½ hours.

6. After 4 hours, check on the meat, push a skewer or a small knife into the meat , it should push in and pull out with little to no resistance . Turn the oven off but leave the meat in for a further 15 minutes. Remove from the oven and place onto a baking tray lined with foil.

7. Place under a preheated grill or over a barbecue to form a deeper flavoured bark to the brisket, using some of the braising liquid to baste every now and then

8. To serve: Slice into 1 centimetre slices. Place onto a brioche bun with Frankie’s Fine Brine pickles, cabbage and carrot slaw, swiss cheese, mayonnaise and a little of the warmed braising liquid.