Fat-end brisket, chuck or silverside beef

3 tbsp coarse black pepper

1 tbsp sugar

1 tsp cayenne pepper

1 tbsp Coarse salt per kg of meat

Mix all of the seasoning in a bowl and apply evenly to the beef. Leave over-night or at least 2 hours. 

If barbecuing put the charcoal on one side and a waterbacth on the other. Sear the beef over the charcoal when ready the wrap in foil and leave for 3-4 hours topping up heat as necessary. Remove when internal temperature is at 99C.

If cooking in an oven. Put in pre-heated at 200C for 30 mins then wrap in foil and reduce oven temperature to 150C. Cook for 3-4 hours.