Prepare the brisket. Start by trimming the brisket, leaving a ¼-inch layer of fat on one side. Cut the brisket into roughly 5cm cubes. The sound of the knife slicing through the meat is the first sign you’re on the right track. Place the cubes in a large bowl and coat them evenly with the yellow mustard. This isn't for flavour; it's a sticky anchor for the rub.

Apply the dry rub. In a small bowl, combine the black pepper, salt, garlic powder, onion powder, and smoked paprika. Sprinkle this mixture generously over the meat cubes, tossing until each piece is completely coated. You’ll see a deep, rustic crust forming – that’s your promise of bark.

Fire up the smoker. Preheat your smoker to 110°C (230°F). I use oak or hickory wood chunks for a robust, smoky flavour. The first wisp of clean, blue smoke is a reassuring sign. Place the seasoned brisket cubes directly on the smoker grates, leaving a little space between each for the smoke to circulate.

Smoke to develop the bark. Smoke the cubes for 2.5 to 3 hours. You’re looking for a dark, mahogany-coloured crust. When you pick up a cube, it should feel firm but not rock-hard. The smell at this stage is intoxicating – pure, smoky beef.

Braise in the pan. Transfer the smoked cubes to a disposable aluminium pan (or a heavy-duty oven dish). Pour in the beef stock, then cover the pan tightly with foil. Return the pan to the smoker or a low oven (still at 110°C) for another 1.5 to 2 hours. You’ll know they’re ready when the meat is fork-tender and gives way with no resistance. The sound of the fork sliding in is pure satisfaction.

Glaze and caramelise. In a small saucepan, combine the ketchup, apple cider vinegar, brown sugar, and Worcestershire sauce. Simmer over a medium heat until it thickens slightly, about 5 minutes. The sauce will smell sweet and tangy. Pour this glaze over the tender brisket cubes, tossing to coat. Dot the top with the cubed butter – it adds a final sheen and richness. Increase the smoker or oven temperature to 175°C (350°F).

Caramelise the glaze. Return the uncovered pan to the heat for another 20 to 30 minutes. The sauce will bubble and reduce, turning from a liquid to a sticky, glossy coating. The cubes will darken further, and you’ll see the edges catching and becoming slightly charred. This is the moment the magic happens. The aroma is now deep, sweet, and smoky all at once.

Rest and serve. Remove the pan from the heat and let the burnt ends rest for at least 10 minutes. This allows the juices to redistribute. Serve them straight from the pan, perhaps with a final sprinkle of flaky sea salt.