Method
- Toast the coriander, cumin and mustard seeds with the peppercorns, then grind and mix with the sugar, paprika and cayenne.
- Score the brisket, rub the spice mix all over, roll and tie with kitchen string. Chill overnight.
- The next day, roast at 160°C on a rack over stock, covered tightly with foil, for 4–6 hours until soft and tender. Rest for 25 minutes, reserving the juices.
- For the buns, mix the flour with yeast on one side and salt and sugar on the other, then bring together with warmed milk and butter. Knead to a silky dough and prove until doubled, 1–2 hours.
- Divide into 12 balls, prove again on a tray until doubled, then brush with egg, sprinkle with sesame and flaky salt, and bake at 220°C for 8–12 minutes until golden.
- For the barbecue sauce, reduce the vinegar by half, then add the sugar, bourbon, cola, ketchup, Worcestershire sauce and the reserved brisket juices. Simmer gently for 15–20 minutes.
- Pull the brisket apart with a fork, stir into the simmering sauce with any tray juices, and cook for a further 10–15 minutes.
- Serve the pulled beef in the milk buns with coleslaw for the ultimate sandwich.
