Ingredients:

• Beef brisket, approximately 1.5 to 2 kg
• Texas Brisket Dry Rub

Instructions:

1. Prepare the Brisket: Trim excess fat from the brisket, leaving a thin layer to keep it moist during cooking. Pat dry with paper towels.
2. Apply the Spice Blend: Rub the spice blend all over the brisket, covering all sides evenly.
3. 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.
4. 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.
5. 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.
6. Cooking Time: For a 2 kg brisket, expect a total cook time of anywhere between 10 to 12 hours.
7. 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.
8. 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.
9. Slice and Serve: Slice against the grain and serve.

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Ingredients:

• Beef brisket, approximately 1.5 to 2 kg
• Texas Brisket Dry Rub

Instructions:

1. Preheat the Oven: Preheat your oven to 120°C.
2. Prepare the Brisket: Trim excess fat from the brisket, leaving a thin layer to keep it moist during cooking. Pat dry with paper towels.
3. Apply the Spice Blend: Rub the spice blend all over the brisket, covering all sides evenly.
4. Prepare the Tray: Place the brisket fat side up in a large roasting tray. You can also add some beef stock or water to the tray to help maintain moisture during cooking.
5. Cook the Brisket: Cover the tray tightly with foil and place in the preheated oven. For a 2 kg brisket, expect a total cook time of around 10 to 12 hours.
6. 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.
7. Rest the Brisket: Once cooked, let the brisket rest, covered, for at least 30 minutes to allow the juices to redistribute.
8. Slice and Serve: Slice against the grain and serve.

For both methods, the key to a perfect brisket is maintaining a consistent low temperature and allowing plenty of time for the meat to become tender. Enjoy your slow-cooked feast!