Smoked and braised a 1.5kg brisket from Asda, I went in knowing it wasn't going to look like a US brisket but thought I would give it a whirl. I must say I was pretty impressed with the results.

I took inspiration from edsbbq, started with a 48hrs dry rub using 50/50 supercharged SPG and garlic herb rubs. This morning I injected some goose fat a couple hours before getting it on the smoker. Set the smoker to 120c with some cherry wood. Put the brisket on the grate for an hour and then transitioned it into a tray on top of cut up carrots, onions and parsnips. Left if for another 2 hours until internal temp was ~70c.

I created a beef broth using stock cube, oxtail seasoning sauce and some herbs. Poured it into the tray with the chopped veg and brisket and covered it with foil. Left it for another 2ish hours until internal temp hit ~93c. Left it to rest for 45mins.

I got a lovely smoke ring, deep flavour and it was juicy, I would do it again!