1. Brine and refrigerate brisket for 7 days
2. Take the meat out of brine and pat dry
3. With your hands, cover entire brisket in American mustard to act as a bond and massage
4. Sprinkle brisket rub all over brisket - ensure to cover everywhere equally
5. Place brisket onto an over rack with a deep gastro pan underneath to catch juices
6. Lightly smoke the brisket until internal temperature of the meat reaches 65’C (alternatively, use UNOX smoking attachment with setting of 120’C and 20% steam, no fan - hickory wood chips)
7. Remove from smoker / oven
8. Wrap the brisket fully with butchers paper, ensuring to tuck sides inwards
9. Pour some of the juice/tallow from the gastro pan back onto the brisket before wrapping to ensure juiciness is maintained
10. Place brisket into the oven until internal temperature reaches 95’C (Unox setting: 140’C, 100% steam, no fan)
11. Remove brisket from the oven and rest 2-3 hours (or until it reaches room temperature)
12. Carve the brisket across the grain.

To assemble

1. Butterfly the bread and toast lightly
2. Spread a thin layer of mustard on both sides 
3. Heat 170g brisket on the grill 
4. Add slices of cheese on top to melt, then add to the bread
5. Top with pickles and fresh dill springs
6. Cut in half and serve immediately.