For the beef
Generously season the brisket with sea salt, a crack of black pepper and a good drizzle of olive oil. Place the joint into lidded BBQ at about 120C and leave for around 6-8 hours, ensuring you maintain the temperature. For the last hour add a few handfuls of woodchips or small logs to create a pungent smokey flavour. You are aiming for an internal temperature of 80C. The brisket should be soft to the touch and easily flaked.
For the flatbreads
Put the flour into a large bowl and add the salt and yeast. Add the oil and 150ml of water and stir with a wooden spoon or mix with your hands to form a rough dough. Turn out the dough onto a lightly floured work surface and knead for about 5 minutes, until it feels smooth and plump. Place the dough back in a clean bowl and cover with a tea towel. Leave it to rise just while you prepare everything else.
Divide the dough into 6 pieces. Shape each piece into a ball. Flour the work surface and your rolling pin, then roll out each ball into a round about 2–3mm thick. Use plenty of flour as the dough is liable to stick. Set a large frying pan over a high heat. When it’s very hot, shake off any excess flour from one of the flatbreads and carefully lay it in the hot pan. Let it sit for 1–2 minutes, until the dough starts to bubble and puff in places. Look at the underside and, if you can see dark brown patches forming, flip it over and cook the other side for a further minute or so. Repeat with the remainder.
For the quick pickles
Cut the cucumber into thin disks or ribbons. Place them in a colander and toss with the salt. Leave for 15 mins then squeeze out any excess moisture with your hands and pat the cucumber dry with a tea towel. Mix the other ingredients together in a small bowl then stir in the cucumber. Leave for 10 minutes to let all the flavours develop.
Serve the warm pulled brisket on flatbreads stacked with quick pickes and homeade slaw.