Mix together the pepper, sea salt and chili powder.
On a large tray, rub the brisket all over with the oil. Then dust all over with the rub. Don't rub it in.
For this recipe you'll want to to keep your BBQ working low and slow, so you need something with a lid that will allow you to regulate the temperatures well. Set it up for indirect heat, so with the heat source to one side, and bring it up to 110C. Ideally add in some wood chunks or chips for flavour.
Place the brisket, fattest end towards the heat, on the indirect side of the grill. Close the lid, and smoke/cook for 6 hours. You'll need to keep an eye on the temperature, using the vents to regulate, and top up charcoal and wood, using a starter, from time to time.
Take a good few yards of silver foil, at least enough to wrap the brisket four times. Fold it over, then shape it into a tray, bringing the edges up, with enough over on one side to cover the lot.
Heat your stock and ale to a simmer. Transfer the brisket to the foil tray, add the liquids, then bring over the flap and seal all around, expelling as much air as possible.
Continue to cook for another three hours, then start to take the temperature by pushing your probe through the top of the foil, into the heart of the brisket. The meat should be tender (but not falling apart) and reach a minimum temperature of 90C.
When ready, undo the edges of the foil, and lift out the brisket. Decant off the liquid into a small pan. Wrap the brisket back up in the foil, and allow to rest covered with towels for another hour. Reduce the gravy over a low heat.
Remove from the foil at least ten minutes before serving, then slice against the grain into thick slices.
Notes
A
Nutrition
Nutrition Facts
Low 'n' Slow BBQ Brisket
Amount per Serving
Calories
1047
% Daily Value*
Fat
49
g
75
%
Saturated Fat
20
g
125
%
Cholesterol
311
mg
104
%
Sodium
6141
mg
267
%
Potassium
2016
mg
58
%
Carbohydrates
35
g
12
%
Fiber
3
g
13
%
Sugar
25
g
28
%
Protein
108
g
216
%
* Percent Daily Values are based on a 2000 calorie diet.