Step 1

Pat the Brisket dry and coat it in a light layer of Dijon Mustard.

Season generously with your favourite beef seasoning.

Step 2

Place on the rack in the Kiwi Outdoor oven at about 200c and cook for about an hour. Don't start spritzing until the brisket bark starts to form. Approx. 30-45mins

Step 3

Transfer Brisket to a deep dish and add: 1 can of Lemonade (330ml), 1 cup of water.

Step 4

Cover tightly with 2-3 layers of tinfoil. Make sure there are no gaps to stop the water from evaporating too quickly.

Step 5

Increase oven temperature to 250c and cook the brisket for another 2 - 2 n half hours.

Step 6

Check doneness with a probe - When it slides in with no tension, it's ready

Step 7

When it's done, wrap the brisket up tightly in tinfoil and rest it for about an hour or until ready to serve. Rest it in either a chilly bin or bag. Note that it is important for it to maintain heat, don't want it to get below 75 Celsius

Optional: Gravy

Pour the leftover juices into a pot, add a couple teaspoons of flour, stir over heat until thickened and boiling

Slice, Serve, and enjoy the melt-in-your-mouth Beef Brisket.