• Preheat the oven to 160°C / 320°F (fan-forced).
• Combine all the rub spices in a small bowl and mix well.
• Combine all the sauce ingredients in a large jug and mix well.
• Make sure that there are no thick layers of fat on the brisket, if so trim off (it's ok if there is a little fat).
• Rub the olive oil over the brisket then add the spices and rub all over.
• Pour the BBQ Sauce into the base of a Dutch oven or oven proof dish with a tight, heavy lid (or add a layer of foil under the lid).
• Place the beef into the dish and fit the lid (or foil and lid)
• Cook for 3.5 to 4 hours. Check at 2 hours and add more water if needed and also baste the beef.
• The beef is cooked when it is fork tender but not falling apart.
• To caramelise and reduce the sauce if necessary bake for another 15-30 minutes with the lid removed.

Slow Cooker or Pressure Cooker

• Combine all the rub spices in a small bowl and mix well.
• Combine all the sauce ingredients in a large jug and mix well.
• Rub the olive oil over the brisket then add the spices and rub all over.
• Pour the BBQ Sauce into the base of a slow cooker or pressure cooker.
• Place the beef into the dish and fit the lid.
• For the Slow Cooker, cook on Low for 8-10 hours, or High for 6-7 hours.

  For the Pressure Cooker, cook for 1 hour.
• The beef is cooked when it is fork tender but not falling apart.
• To caramelise and reduce the sauce, remove the lid of the Slow Cooker or Pressure Cooker. Put on High or Saute setting for another 15-30 minutes until the sauce is thick.

Serve

• Baste the brisket with more sauce and place any reserves in a jug or bowl to serve.
• Serve with salad or vegetables of your choice.

Store

• Store in an airtight container in the fridge for up to 3 days. This can also be frozen for up to 3 months.

Make Ahead

• Reheat, covered, in a low oven until hot.