Wearing disposable food grade gloves, trim the hard fat off the brisket but ensure there’s a nice layer of fat for flavour. Then rub a nice layer of yellow mustard around the entire brisket. Generously apply the dry rub all over the brisket. Cover and place in the refrigerator for 8-10 hours. Take the brisket out at least 1-2 hours before putting on the grill.

Set the Big Green Egg for indirect cooking with the convEGGtor at 230-250°F/110-121°C. Personally we prefer to be low, and happy with keeping the Egg at 230°F/110°C. Once the Egg reaches temperature, add some hickory smoked wood with the lump coal. Place the drip tray filled with 2 cups of liquid on the convEGGator, followed by the BBQ grate.

Place your meat probe in the thickest part of the meat. Then place the brisket on the grate fat side up. We prefer the fat side up, but this is also up for debate. When the meat reaches an internal temperature of 160°F/71°C, wrap the brisket in aluminium foil and put it back on the grill. Cook time for brisket is approximately 60-75 minute per pound or until internal temperature reaches 200°F/93°C. The thermometer probe should insert without any resistance. Take it off the grill and into a cooler bag. Allow the brisket to rest for 2-3 hours (or longer!) before serving.

Use the residual heat to cook corn, aubergine, or courgette if you would like. It won’t char the vegetables but will cook it with a hint of smoke.