Bring the brisket to room temperature (covered in a dish).
Preheat your oven to 140°C. (If you have a smoker, set it to 140°C)
Place the smoked paprika, chipotle powder, salt, allspice, and pepper in bowl and mix well. Sprinkle all over the brisket and massage into the meat.
Place the brisket on a wire rack over a large tray and put it into the oven or smoker for 4 hours.
Then remove and wrap the brisket tightly with a layer of baking paper and then a layer of aluminium foil.
Return it to the oven for another 4 hours.
Remove the brisket from the oven and let it rest for at least an hour before slicing.

SMOKY MAC ‘N CHEESE
Melt the butter in a large saucepan over a medium heat. Stir in the flour to form a paste and cook for 1 minute, stirring constantly.
Whisk in the milk, a little at a time, then add the chipotle sauce and continue to whisk until you have a thick white sauce.
Remove from the heat and add both the cheeses, whisking to combine. Season to taste, cover and set aside (you can make the sauce several hours ahead of serving).
Cook the macaroni in plenty of salted boiling water until al dente, and then drain. Reheat the sauce, tip over the pasta and mix through, then tip into a serving dish.

SMOKY COLESLAW
Place the Coleslaw and its dressing in a large bowl. Add the chopped pickles and toss everything together until fully combined.

TO SERVE
Unwrap the rested brisket, slice across the grain and place onto a serving tray.
Serve alongside the Smoky mac ‘n’ cheese and the Coleslaw.

Recipe from recipes.co.nz Link here