Pat the brisket dry with paper towels, then generously rub it all over with the dried thyme, smoked paprika, ground cumin, garlic powder, sea salt, black pepper, onion powder, and chilli powder. This creates a flavorful crust that will develop deeper flavor as it cooks. Place the seasoned brisket in your slow cooker and set it aside while you prepare the sauce.

In a bowl, whisk together the ketchup, apple cider vinegar, brown sugar, honey, Worcestershire sauce, yellow mustard, black pepper, and liquid smoke until smooth and well combined. Pour this sauce evenly over the seasoned brisket in the slow cooker. Cover and cook on low for 10-11 hours (or on high for 6-7 hours) until the meat is extremely tender and pulls apart easily with a fork. I prefer the low and slow method as it produces more tender, flavorful results with better texture development.

Once the brisket is fork-tender, remove it from the slow cooker and place it on a cutting board. Using two forks, shred the meat into bite-sized pieces, discarding any excess fat. If the sauce in the slow cooker looks thin or watery, return the shredded meat to the cooker, turn off the heat, and let it sit uncovered for 30 minutes to allow some liquid to evaporate and the sauce to concentrate. While the sauce reduces, preheat your oven to 220°C (425°F) and prepare the fries.

Toss the cut russet potato batons with the olive oil, salt, sweet paprika, onion powder, and cornstarch—the cornstarch is the secret to extra crispiness. Spread them in a single layer on a baking tray and roast for 35-45 minutes, stirring halfway through, until the fries are golden brown and crispy on the outside. The timing will depend on your oven, so check them around the 30-minute mark.

Remove the crispy fries from the oven and immediately transfer them to a large serving platter or baking dish. Top the hot fries evenly with the shredded brisket and its sauce (from Step 3), then sprinkle the shredded Kerrygold cheddar cheese generously over everything. Return to the oven for 10 minutes to melt the cheese and warm through. I always use Kerrygold butter-enriched cheese for this dish because it melts beautifully and adds a richer flavor that regular cheddar can't match.

Remove the loaded fries from the oven and immediately top with the seeded and diced tomato, finely diced white onion, and sliced scallions. The hot fries will slightly soften the fresh vegetables while keeping them bright and crisp. Serve immediately while the cheese is still melted and the fries are at peak crispiness.