Put all the rub ingredients in a food processor and whizz to a powder.
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.
In a jug, mix together the cider vinegar and apple juice and pour into a clean spray bottle.
apple juice 200ml, cider vinegar 200ml
Light the barbecue and heat to 150C. Soak the wood chips in cold water.
Bank all of the coals up on one side, so that the brisket can cook on the other, away from the direct heat.
brisket 2kg, cap of fat left on
If using gas, light one side, leaving one side off, so that this has the same effect.
Put 2 handfuls of smoking chips onto the coals, or into a metal smoking box directly on top of the gas flame.
Put the brisket onto the barbecue, fat-side up and spray well with the cider-vinegar mix. Shut the lid. Check the temperature and spray the brisket regularly.
cider vinegar 200ml
Add a handful of coals interspersed with more smoking chips every hour or so.
After 4 hours, wrap the brisket in foil and cook for another 4-5 hours; you won’t need to add smoking chips while it’s wrapped.
Remove the foil and cook until the internal temperature reaches 94C, giving the meat a final 1-2 hours of smoke.
Slice and serve with bread, pickles and coleslaw.
