Take your time and enjoy the process of cooking a piece of brisket low and slow. It takes less effort than many meals, it just needs time. The upside, is it leaves you with more of the day to do other important things, while it slowly simmers away, resulting in the most tender and juicy meat and sauce. You could pair this with pickles, smashed potatoes and a fresh salad or in tacos and use the leftovers for a sanga the next day.
Heat a dutch oven on medium heat and add in olive oil. Once hot, add the brisket and leave until coloured on one side. Turn over and cook the other side until browned - usually around 4 mins per side. Remove from pan and set aside.
In the same pan, add the onion and garlic and then pour over the beef stock and water.
Combine brown sugar, tamari, smoked paprika, chilli powder, red wine vinegar, dijon and bbq sauce.
Spread almost all of the rub over the brisket, leaving a couple of tbsp behind.
Place brisket into the dutch oven, trying to avoid taking off the marinade with the liquid.
Place lid on and cook for 4-5 hours, checking that there's liquid every hour or so.
When the brisket feels tender, spread the rest of the glaze on top of the brisket and place back in the oven for 20 mins or until it's nicely caramelised. Watch carefully as the glaze can burn due to the high sugar content.
