Beef Brisket Platter with creamed corn | Char-Griller® Australia

Ingredients

• Light a full chimney of Char-Griller lump charcoal and preheat your Char-Griller Pro offset to 325°f. Maintain the fire with split wood (preferably oak or apple).
• Trim all hard fat from the brisket, leaving small amounts of soft fat to protect the meat.
• Apply an even coating of rub over the brisket, making sure all sides of the meat are covered. Allow the rub to ‘sweat’ for approximately 1hour.
• Place the brisket at the end of the offset furthest from the firebox and cook until the bark has set and the internal temperature is around 165°f (approximately 4 hours).
• Spritz with cider vinegar/water when the surface of the meat appears dry.
• Once the bark has set, wrap the brisket tightly in tinfoil, adding the beef stock to the base of the meat before sealing the tinfoil.
• Continue cooking the wrapped brisket for a further 3-4 hours until the brisket reaches an internal temperature of 203-205°f, or probes like ‘butter’ when skewered.
• Wrap firmly in a towel and place the brisket in a chilly bin to rest for a minimum of 2 hours.
• 4 -6kg brisket
• Rub of your choice
• ½ cup beef stock or beer
• 50/50 ratio of water/apple cider vinegar for spritzing