Preheat the oven to 180°C.
Place the brisket in a shallow ovenproof dish, half-fill with water and cover with foil. Bake until heated through. Serve with the burnt-end beans, roast corn and chilli-and-coriander salsa.
To make the burnt-end beans, mix the baked beans with the BBQ marinade. Spoon the mixture into a deep baking dish and bake for 30 minutes, or until the ends of the beans are slightly blackened and crispy. Garnish with sliced jalapeño chillies.
To make the roast corn with chilli-and-coriander salsa, remove the husks and silk from the corn. Braai over medium coals, turning occasionally, until the corn is blackened along the sides, but not burnt. Brush with the melted butter and season with salt. Mix the coriander and chilli and sprinkle over the corn. Top with the Parmesan.