Barbecued beef brisket

SERVES 8 (FREEZE HALF FOR LATER) PREP TIME 15 MINUTES COOK TIME 6 HOURS 25 MINUTES

1 tablespoon cracked black pepper 2 tablespoons onion powder

2 tablespoons garlic powder

1/4 cup (55g) firmly-packed brown sugar 3 teaspoons fine sea salt

1.8kg beef brisket, halved

4 corn cobs (1.2kg), husks removed, halved 3/4 cup (180ml) good quality American-style barbecue sauce, approximately to serve for 4 store-bought coleslaw, dill pickles and thick-sliced white bread

Combine pepper, onion and garlic powders, sugar and the salt in a 6.5-litre (26-cup) slow cooker; add brisket and turn to coat. Rub spice mixture all over brisket. Pour in 1 cup (250ml) water. Cook, covered, on HIGH for 3 hours or LOW for 6 hours. Add corn cobs. Cook for a further 15 minutes on HIGH or 20 minutes on LOW, or until corn is tender and brisket can be shredded with a fork.

2 Carefully transfer brisket to a board. Using two forks, shred meat. Mix the shredded brisket with enough barbecue sauce to coat the meat. Transfer half the shredded brisket to an airtight container; cool and freeze (see Freeze tip, below). Reserve the cooking liquid.

3 Place the corn cobs in a large frying pan; cook over medium-high heat or until golden. Transfer to a plate and cover to keep warm. Add remaining shredded brisket and ½ cup (125ml) reserved cooking liquid to pan; cook over medium-high heat until warmed through.

4 Serve brisket with corn cobs, coleslaw, dill pickles and sliced bread.

Suitable to freeze.

Freeze half the shredded brisket at the end of step 2 for up to 3 months to use for another meal (see Beef Brisket Mac ‘n’ Cheese, previous page).