Pre heat oven to 165˚c
For the BBQ sauce:
Add all ingredients into a pan, mix well and slowly bring to the boil. Allow to simmer for 5 minutes then set aside to cool.
For the pickled chilies and cucumber:
Mix all ingredients in a pan over a low heat until the sugar is melted. Allow to cool before pouring over the chillis and cucumber. Leave to sit in the liquid for a minimum of one hour.
For the Brisket:
Mix all the dry rub ingredients together and rub into the beef, wrap well in 5 layers of tin foil and allow to sit in the fridge overnight.
Place the Brisket in the preheated oven and cook for 4-5 hours at 160˚c or until the core temperature reaches 160-170˚c.
Once cooked remove from the oven and allow to cool completely before unwrapping.
Perfect to reheat on a smoky BBQ outside and serve whole for a wow factor or slice thin long strips then BBQ, or finish in a griddle pan.