Directions

1. Apply a coating of American style mustard over the whoel brisket. Combine the salt, pepper, garlic power and paprika together and season the meat on all sides

2. Prepare your bbq (with smoking hood) with a generous amount of charcoal and light some firelighters. As the coal begins to burn, add some smoking wood, either oak or cherry wood. Close the lid and allow the smoke to reach 110c

3. Lay the brisket on your grill and close the bbq lid. Combine apple cider vinegar with an equal amount of water in a spray bottle. Spray the brisket every 30 minutes to prevent it drying out and to give the meat a nice bark

4. When the internal temperature of the meat reaches 73c, wrap the brisket in foil and return to the bbq until the internal temperature reaches 90c. Remove the brisket from the foil keeping any juices.

5. On a chopping board, cube the cooked brisket into 1 inch cubes. Transfer the meat to a roasting tin and mix with the bbq sauce and brown sugar. Return the roasting dish to the bbq and smoke for a couple of hours at around 10c or until the chunks are caramelised.