For pulled brisket I only use the point end of the brisket. This has more fat content, is more forgiving throughout the cook and better for pulling. Usually this cut is about 3kg.

Take your brisket joint out, leave in a tray and bring up to room temperature. In the mean time get your smoker fired up. Low & slow or hot & fast… it’s entirely up to you. It’s still going to be one hell of a day! Completely cover brisket with the Indian Espresso Spice Blend and pat down.    

Once smoker is up to temperature get your brisket on. I usually don’t look for this first 3hrs. After 3 hrs I spritz every 45mins. I wrap my brisket after 5-6hrs depending on how the bark is looking. 

Once wrapped I carry on cooking all the way through to 105°C. Rest for at least 30-60mins, then get shredding.

Julienne chop or use mandolin for red cabbage, julienne chop red onion, carrots and granny smith apples. Put into a mixing bowl and add mayo, wholegrain mustard, apple cider vinegar, touch of honey and a pinch of salt.

Warm through brisket with desired bbq sauce, toast burger buns, slap both buns with aioli, fly in some gem lettuce, add brisket and top with slaw.

Pulled brisket can be used for many things and is very subtable for freezing.