BBQ recipe, brisket

BBQ Brisket

3 kg untrimmed brisket, the fattier the better
250 ml (1 cup) beer or water
1 tablespoon rock salt
3 tablespoons soft brown sugar
1 teaspoon crushed dried chillies
½ teaspoon Chinese five-spice
Combine the rub ingredients in a bowl.
Trim the brisket of any dry and unclean parts of meat. Cut the fat with a sharp knife in a crisscross fashion to allow the fat to render down and also so the rub can penetrate.
Rub the brisket with the sugar mix and leave to marinate in the refrigerator overnight.”
Remove the brisket from the refrigerator and allow it to come to room temperature.
Now, the big job is getting the fire right. Whether you’re using coals or gas, make sure you have enough fuel! Prepare your barbecue for indirect cooking over a medium–low heat, adding a handful of coals every hour to maintain the heat. Place the brisket in a roasting tray, fat side up, in the centre of the barbecue, away from any direct heat. If the fire is initially too hot, pour on a little beer or water into the tray to prevent any burning and also to help maintain the moisture in the brisket. Add ½ cup of pre-soaked hickory or mesquite chips to each side of the coals and pull down the hood on the barbecue. Now you just need to maintain the heat and add some woodchips each time you replenish the coals.
If using a gas barbecue, light the outer gas burners. Heat some pre-soaked woodchips in a smoke box prior to adding the brisket with the gas on high; when the woodchips start to smoke, turn the heat down, place the brisket on the grill racks between the gas burners and cook on a medium–low heat.
Cook the brisket for about 5 hours, basting with the tray juices until the meat is nice and tender and flakes under a fork. Once cooked, you can pull the meat or thinly slice it.
Pour the tray juices over the meat and serve.