COOK IT.
Heat a tablespoon of oil in a large casserole dish or heavy-based pan over high heat. Add the brisket and brown it all over for around 10 minutes.
Spoon over a little extra sauce, if desired, and top with the other half of the roll.
Serve hot and enjoy. Happy smoking!
Remove the brisket from the pan and set it aside.
Add the remaining oil to the pan and fry the onions over medium heat for about 10 minutes or until softened.
Add the brown sugar and stir to coat the onions.
Pour in the ale/stout, beef stock, Worcestershire sauce, and mustard powder, stirring until combined.
Return the brisket to the pan, cover, and smoke for 4-5 hours or until the meat is tender and falling apart.
Remove the brisket from the pan and set it aside to rest for a few minutes.
Bring the sauce to a simmer over high heat and cook for approximately 10 minutes or until it has reduced and thickened.
Using two forks, shred the brisket into thin strips and return it to the sauce, stirring to coat the meat.