Before we start the recipe I need to stress the importance of a good quality piece of Brisket. A rolled trimmed joint from the supermarket will simply not do and will be dry once cooked. I will usually order a 3.5 kilo point end of the brisket untrimmed. I can then trim of the desired amount of fat to ensure the meat still stays moist. This method has never failed me yet.

• Trim any excess fat from the joint, leave a small layer but remove the thick deposits.
• Salt and pepper generously all over the joint
• Rub the American mustard all over, this helps form a tasty Bark

• Remove the Joint from the fridge 30 - 45min before cooking time, this will allow the meat to heat to room temperature.
• Light around 20 briquettes (just over half a large starter)
• Arrange the smoker for a  12+hr slow smoke, I prefer to use the snake method for this recipe. You may need to top up the briquettes after 8 hours depending on ambient temperatures.
• Add a generous handful of Apple and Mesquite wood chunks throughout the snake but mainly at the start.
• Build the smoker ensuring you have a full water basin.
• I always add the Brisket Joint to the top grate using a roasting rack to hold in place
• Smoke at a temperature between 105 and 110 degrees C.
• After around 6-8 hours you can if you want wrap the joint in tin foil and continue the rest of the cooking. This will give you a more tender juicy joint but sacrifice the Bark. I suggest trying with and without the foil and make your own mind up.
• When complete you should be able to tear with a fork to reveal a deep red meat.