For the molasses and tea brine
175g fine salt
125g golden syrup
75g Russian Caravan Tea or Lapsang Suchong
For the black tea rub
5g black peppercorns
10g Fleur de sel
10g smoked black tea (Russian Caravan Tea or Lapsang Suchong)
To cook the brisket
reserved brined brisket
25g reserved black tea rub
Make the brine by placing 4675g water into a container. Add the salt and syrup, stirring to dissolve. Secure the tea leaves in a muslin cloth and place in the brine. Trim the excess fat from the brisket, leaving about 0.5 - 1 cm, then submerge the brisket in the prepared brine and leave for 24 hours in the fridge.
Make a tea rub by combining the peppercorns, salt and tea in a spice grinder or pestle and mortar and crushing to a fine powder. Set aside.
To cook the brisket, remove from the brine after 24 hours and pat dry with kitchen paper towel. Coat the brisket in the tea rub, ensuring it is coated on all sides.
Set up your FORCE/FURNACE in the following way:
FURNACE: Set the right most burner to the lowest setting possible. Leave the other two burners off.
FORCE: Set the right side burner to the lowest setting possible. Leave the remaining burner off.
Place a metal pan filled with 1kg water on the central part of the furnace, then place your brisket on the left-hand (cooler) side of the FORCE/FURNACE with the fattier (or larger) side toward the heat. The temperature gauge of the BBQ should read 140-150°C. Allow the brisket to cook uncovered this way for 4-5 hours. Avoid opening the lid to prevent moisture from escaping.
After this time, the brisket should have reached an internal temperature of between 60 -70°C. Cover with foil and allow to cook for an additional 2 hours, or until an internal temperature of 75°C has been reached. Remove and rest for 1 hour before slicing to 5mm thick pieces.