Pre-heat oven to 95°C to 90°C, 60% steam, 40% heat.Take the brisket out of the fridge at least 30 minutes before starting this recipe.
Combine chili powder, spices and sugar in a small bowl.Brush brisket with half of the barbeque sauce and sprinkle spice mix over beef to coat.
Place beef in a 120ml (12cm depth) gastronome.Add stock to ¾ full. Cover tightly with baking paper and foil.Cook, covered, 10-12 hours.
Remove from oven, take beef out of gastronome.Strain braising liquid into a saucepan, cool and allow fat to rise to top.Remove fat. Place on a medium-high heat, add remaining barbeque sauce and bring to the boil.
Slice brisket against the grain, serve.
For Assembly: Place roll/baguette bases on serving plates. Spread with lime mayonnaise, top with brisket, eggplant, kale, cucumbers and carrots.Serve drizzled with extra mayonnaise, garnish with green onions, coriander and chillies.
