||Rub Brisket all over with dry rub. Place in a glass dish and cover with clingfilm. Marinate for at least 2 hours preferably overnight. Bring to room temperature when ready to cook.
||Preheat oven to 170°C. Place roasting pan over a cooktop, and bring to a medium-‐high heat. Add 1 tablespoon oil and then the brisket. Brown all over and then add the rest of the oil onions and garlic to the pan. Allow the vegetables to soften, about 8 minutes. Add stock, scraping bottom of pan. Cover tightly with foil and place in oven. Cook for 2 hours and 45 minutes.
||Turn the oven to grill at 200 degrees and uncover brisket. Cook for 15 minutes turning once halfway through. Remove once crisp, set aside.
||While meat is resting, turn oven onto 200degrees, place potato slices on a baking sheet lined with baking paper, toss in sea salt and remaining oil and roast for 10-‐12 minutes until crisp.
||Serve meat shredded and chopped in warm buns with pickles, onion and crisp sweet potato chips.