This recipe is based on a 2.5kg Flat Brisket but quantities can be altered accordingly. The rub works really well on short ribs too.
2 tablespoons sea salt
1 tablespoon paprika
½ tablespoon onion flakes
½ tablespoon ground cayenne pepper
1 tablespoon black pepper
2-3 tablespoons Worcestershire sauce
Trim some fat off the fatty side of the brisket to leave a layer of about 5mm. Also trim off any other greyish areas of fat.
Place the brisket in a large heavy-duty roasting tray. Spread the Worcestershire sauce all over the meat and rub it in. Then mix the remaining ingredients together and rub them evenly all over the brisket. Cover and refrigerate overnight.
The following day heat the oven to 130°C / 110°C Fan. Make sure the brisket is fat side down in the tray. Cover tightly with foil so there are no gaps. Cook in the oven for 6-7 hours; the brisket should reach 90-96°C but tenderness is a better measure!
Remove from the oven and leave it covered in the tray to rest for 2-3 hours before carving and serving. Best served with a homemade BBQ sauce!