American style beef bbq brisket

Ingredients

Ingredient	Description	1 Unit	4 Units	10 Units
Point End Brisket	1.5kg Piece	1.5kg	6kg	15kg
Sugar	Dark Brown	100g	400g	1kg
Sea Salt	Flakes	10g	40g	100g
Garlic	Powder	10g	40g	100g
Chilli	Powder	5g	20g	50g
Black Pepper	Cracked	5g	20g	50g
Oregano	Dried Leaves	2.5g	10g	25g
Tomatoes	Tinned Diced	400g	1.6kg	4kg
Maple Syrup	Maple Syrup	50g	200g	500g
Apple Cider Vinegar		50g	200g	500g
Worecestershire Sauce		30g	120g	300g

Combine one half of the brown sugar with salt, garlic, chilli powder, pepper and oregano. Rub well into brisket. Place on a non - reactive tray. Cover and chill for at least 24 hours.
Combine remaining brown sugar with tomatoes, maple syrup, apple cider vinegar and Worcestershire sauce.
Place brisket in a large v acuum bag. Add tomato mixture. Seal well.

Display in vacuum packed bags on foil baking tray. (2 litre capacity)

Empty contents of bag into the foil baking tray. Add 500ml of water a nd 1 large brown onion, cut into thick wedges (optional).
Cover tightly with foil. Pinching around the top edge of the baking tray to seal.
Prepare kettle BBQ for cooking over indirect heat.
Cook on upper rack on kettle BBQ, using the lowest heat setting. Cook for 4 hours or until the meat is tender enough to pull apart with two forks. Check every hour and top up liquid as necessary. At the end of cooking, the liquid should be of a saucy consistency.
Using two forks gently pull the beef apart, d iscarding any fatty pieces. Return meat to sauce and mix through well.

Serve in crusty bread rolls or soft pita bread with coleslaw. Serve sliced dill cucumbers on the side.