2.5kg(trimmed) beef brisketTry and get one that has some nice fat on the top (called the fat cap) and some marbling. Not the leaner brisket used for corned beef.
2tbspliquid smokeCan be bought in most supemarkets or online. This is to gain that smokey taste that a bbq gives the brisket (it won't be the same as in a bbq but it will add a new layer of flavour.
3tbspcoarsely ground black pepper
Take your brisket and if untrimmed, trim any excess fat of the fat cap i.e. you don't want anymore than approx 1 - 1.5 cm of fat.Also cut of the tough silverskin (it's the think tough white film).
In a bowl, mix in the liquid smoke and mustard and then coat the brisket with it.In another bowl, add in the salt, pepper and garlic powder and mix it all together.Then sprinkle evenly over the brisket and give it a good massage.Now, simply cover the brisket tightly in cling film (or foil) and place in the for the night.
Next morning, bring the brisket out and let it come to room temperature (at least an hour) in it's cling film/foil.
Heat your oven to approx 150 °C/ 300°F. Once ready, wrap your brisket in foil but looser so it can steam a bit, place on a rack and put a couple of small holes in the foil, then place in the oven.Cook for 5 - 6 hours OR until the internal meat temperature (at it's thickest) has reached is 85 °C/ 185°F
If you want to get a crisp crust on the exterior, then after 5-6 hrs or when the internal temp is correct, undo the foil and cook for another hour but you will need to check regularly so you maintain it's internal temp and doesn't dry out (not you have opened up the foil)
You need to rest the brisket for at least 30 minutes in loosely covered foil
How to slice
Cut against the grain
NOTE:Brisket leftovers can be left in the fridge in an airtight container for up to 4 days.