Smoked 3.7lbs Brisket ( Sainsburys off the shelf )

Night before the cook

Open brisket from packaging and remove excess fat - looking to have 1/4 inch of fat left. 

Rub salt and pepper into the meat on top , bottom and sides of the meat for the bark of the brisket later on. 

wrap in tin foil and leave in the fridge overnight

Morning of the cook - Tip: start early! (I started at 6:30am and we ate at 4:30pm)

Pre heat Canadian Grill to 170C for 15 minutes.

Add brisket to Canadian Grill with the fattest side closest to where the fire pot would be underneath and the leanest side furthest away and cook until internal temp is 150F.

Whilst cooking to 150F prepare a mixture in a pint glass to add to the brisket once wrapped - need 1/2 a can of beer, salt , pepper and beef stock 

Remove brisket and wrap in tin foil leaving a hole at the top for the beer mixture through the hole in the tin foil to allow it to steam up through the meat whilst cooking.

Place wrapped brisket back on Canadian Grill and cook until internal temp is 190F

Remove wrapped brisket from Canadian Grill and let rest for at least a further hour  (preferably longer) 

Cut up and enjoy!