Step 1

Mix together the ingredients for the spice rub. Trim excess fat off the brisket, rub all over with the spice rub. If you have time, marinate for 2 hours or overnight.

Step 2

Add ½ cup of bbq sauce, ¼ cup of water and the HP sauce to the bowl of a slow cooker. Mix together then place the brisket on top. Turn the slow cooker on to high and cook for 4-6 hours (depending on the size of your beef and your slow cooker) . Turn over the brisket and add the potatoes 2 hours before the end of cook time.

Step 3

Preheat the oven to 210°C fan grill. Line a tray with baking paper. Place the brisket on the baking tray and arrange the potatoes around it.

Step 4

Brush ¼ cup of BBQ sauce over the top of the brisket. Use a potato masher to crush the potatoes, drizzle each one with olive oil and season with flaky sea salt.

Step 5

Place in the oven under the grill (but not too close), bake for 20 minutes until the top caramelises and the potatoes have turned crisp and golden.

Step 6

Pour liquid from the slow cooker into a saucepan, skim off and discard any fat that floats to the top. Stir in ¼ cup of BBQ sauce. Bring to a simmer over medium heat and reduce for 10 minutes. Mix the cornflour with 2 tablespoons of cold water, then stir in to the saucepan. Simmer for a few more minutes until the sauce thickens up.

Step 7

Remove the brisket from the oven and let it rest for 10 minutes. Thinly slice across the grain. Serve with cooked peas, BBQ gravy and the potatoes topped with butter and sour cream.