Slow-Smoked Brisket

If you don't have a smoker box, line a metal baking pan with aluminum foil, fill with soaked wood chips, cover with another piece foil and punch holes in the top to let smoke escape.



Preheat oven to 325 F.

Coat brisket with barbecue rub. Place brisket in a roasting pan and slow roast for 3 hours or until reasonably tender. Remove from pan.

Prepare a smoker box with soaked wood chips. Place smoker box at the back of the grill under the cooking grate. Heat barbecue to low (between 250 F and 300 F). Leaving the element on beneath the smoker box, turn off one element so that the brisket can be cooked over indirect heat.

Place brisket on the turned-off side of the grill and leave to smoke for 3 hours or until meat is fork tender and flavoured with smoke. Turn a couple of times. Remove brisket and, while still warm, slice or pull meat and serve with barbecue sauce. Serves 6 to 8.