1. Mix the SFC BBQ Seasoning with the coffee. Place the brisket in a slow cooker & pour over the BBQ coffee. Cook on high for 4 hours.
2. Remove the brisket from the cooking liquid & shred. Place in a medium saucepan. Top the cooking liquid to 800ml in a small saucepan, add the No1 Beef Gravy, whisk together over a medium heat. Keep whisking until thickened.
3. Preheat a fry to 180c. Fry the fries as per pack instructions, then divide between the serving bowls.
4. Top with the brisket, curbs & pour over the red eye gravy.