Beef Brisket Platter with creamed corn

1. 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).
2. Trim all hard fat from the brisket, leaving small amounts of soft fat to protect the meat.
3. 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.
4. 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).
5. Spritz with cider vinegar/water when the surface of the meat appears dry.
6. 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.
7. 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.
8. Wrap firmly in a towel and place the brisket in a chilly bin to rest for a minimum of 2 hours.

Slice the brisket and serve with creamed corn, pickles, and your favourite sides.