Get the most out of your BBQ this summer.

Ingredients

2kg brisket, cap of fat left on

2 tbsp mustard

200ml cider vinegar

200ml apple juice

1kg smoking hickory wood chips

2 tbsp sea salt

3 tbsp brown sugar

1 tbsp black pepper

1 tbsp smoked paprika

1 tbsp ground cumin

1 tsp cayenne pepper

1 tsp garlic granules

a small bunch thyme, leaves picked

Method

STEP 1

Put all the rub ingredients in a food processor and whizz to a powder.

STEP 2

Using a pastry brush, paint the brisket all over with the mustard and rub well with the spice mix. Wrap tightly in clingfilm and chill for at least 4 hours, but preferably overnight.

STEP 3

In a jug, mix together the cider vinegar and apple juice and pour into a clean spray bottle.

STEP 4

Light the barbecue and heat to 150C.

STEP 5

Put the brisket onto the griddle, fat-side up and spray well with the cider-vinegar mix.  Check the temperature and spray the brisket regularly.

The roasted brisket is charred on the outside and tender on the inside.