Dissolve the salt and granulated sugar in about 3,7L of water.
Slice the brisket into strips with the grain and submerge in the water. Cover and refrigerate for 2 hours.
Remove the brisket and pat dry.
Using your hands generously rub the brown sugar, black pepper, coarse salt and paprika over the strips of brisket.
Soak the wood chips in water and wrap in foil cutting a few vent holes. Place in 2 aluminum foil containers.
For a gas braai place the wood chips wrapped in foil with one filled with ½ cup of ice cubes underneath the cooking grate on the primary burner. Then place to foil containers with 2 cups of water mixed with Nestea Rooibos Powder on the secondary burner.
Place the cooking grate back on, heat the grill until hot and the wood chips are smoking.
Leave the primary burner on and turn off the other burners.
Place the brisket on the cooler side of the grill and as far as possible from the heat source.
Cover and cook without opening for 3 hours.
In the meantime, preheat the oven to 135°C and once the brisket is done transfer to a baking tray and cover tightly with foil and place in the oven. Roast for about 2 hours until the meat is soft and tender.
Remove from the oven and allow to rest for 1 hour. Reserve any of the juices from the brisket.
In a medium sauce pan combine together all the ingredients and ½ cup of reserved brisket juices.
Bring up to a simmer and continue to cook until thickened, about 5 minutes.
MAGGI French Salad Dressing Slaw:
Combine together all the ingredients in a large bowl, cover and place in the fridge until needed.
Cut the brisket into chunks and combine together with MAGGI Lazenby Worcestershire Sauce BBQ sauce.
After you have lightly toasted the bread rolls, top with the brisket and then the coleslaw. Serve with extra BBQ sauce on the side for dipping.
Smoking meats and vegetables allows an established flavor to come forward, the Nestlé Rooibos Powder is great for smoking and the rooibos flavor can lift any dish.
Brisket is a low cost meat and thus is great to use in your establishment over sirloin, rump or fillet. The meat is tougher thus needs to be cooked longer but brings a greater flavor.