Prepare the Brisket: Trim excess fat from the brisket, leaving a thin layer to keep it moist during cooking. Pat dry with paper towels.
Apply the Spice Blend: Rub the spice blend all over the brisket, covering all sides evenly.
Prepare the BBQ: Set up your BBQ for indirect grilling. Light the charcoal and once it's white-hot, arrange it on one side of the BBQ for indirect cooking. Aim for a low and steady temperature of around 120°C to 130°C.
Cook the Brisket: Place the brisket fat side up on the grill, away from the coals for indirect cooking. Close the lid of the BBQ.
Maintain the Temperature: Monitor the BBQ temperature and maintain it within the 120°C to 130°C range. Add more coals as needed to keep a consistent temperature.
Cooking Time: For a 2 kg brisket, expect a total cook time of anywhere between 10 to 12 hours.
Check for Doneness: The brisket is done when it reaches an internal temperature of around 90°C and feels tender when prodded with a fork.
Rest the Brisket: Once cooked, wrap the brisket in butcher paper or aluminum foil, and let it rest for at least 30 minutes to allow the juices to redistribute.
Slice and Serve: Slice against the grain and serve.