Cook out.

[Sir C]

Excellent.

I ask not from a position of knowledge or expertise (or indeed experience) but from a chap who has watched endless programmes on the television about the Yankee and their confusingly named barbecue.

Indeed there is a current program running called Man Fire Food which is 100% dedicated to the cooking of meat over wood. “Check it out”, as they themselves would say. They tend to use many woods, oak for example for long burning, others for flavour as you suggest.

Essentially, and in summary, they are ****ing nutters.

How long are we smoking for?

I have seen that programme a couple of times. I find the fellow a little too American for my tastes, if you follow my meaning.

Work will commence early with injecting the meat. Beef stock and a touch of vinegar. Then we will rub with mustard and apply a simple rub of salt, pepper, celery salt, onion powder and garlic granules.

It's only a small brisket, some 5 lbs total, so I think we'll go for 3 hours with smoke, then wrapped for a further 3 hours or until we reach the ideal internal temperature of 95 degrees.

If you would like I could film the whole process in a redneck style.