Prepare the Brisket: Start with your brisket, still cold from the fridge. Using a sharp knife, trim any hard, yellow fat, but leave a generous 6mm layer of the white fat cap. This fat will baste the meat as it smokes. Pat the entire surface dry with kitchen paper—this is crucial for the bark to form. You should hear a faint, dry rustle as you press the paper against the meat, indicating a moisture-free surface.

Season the Meat: Slather the entire brisket with the yellow mustard. It won't taste mustardy; it acts as a binder for the rub. In a small bowl, combine the black pepper, kosher salt, garlic powder, onion powder, and cayenne, if using. Apply this rub generously, patting it onto the meat until every inch is coated. You'll see a thick, dark crust form, which will smell deeply of pepper and spice.

Smoke the Brisket Whole: Set your smoker to 110°C (225°F), using a hardwood like hickory or oak for a robust flavour. Place the seasoned brisket on the grate, fat side up. Insert a probe into the thickest part of the flat. Smoke for 4 to 5 hours, or until the internal temperature reaches 75°C (165°F). At this point, the bark should be a deep, dark mahogany colour and feel dry to the touch, like stiff leather.

Cube and Tray Up: Remove the brisket from the smoker and let it rest for 15 minutes. Once cool enough to handle, cut the brisket into 2.5cm cubes. You'll see the pink smoke ring just beneath the dark bark, a beautiful sign of a good smoke. Discard any large pieces of unrendered fat. Place the cubes in a deep aluminium foil pan.

Make the Glaze: In a small saucepan over medium heat, combine the cubed butter, honey, ketchup, apple cider vinegar, Worcestershire sauce, beef stock, brown sugar, and smoked paprika. Stir frequently until the butter melts and the mixture comes to a gentle simmer. The aroma will be a rich, sweet-tangy blend that fills your kitchen. Pour this hot glaze over the cubed brisket and stir gently to coat every piece.

Finish in the Smoker: Cover the foil pan tightly with foil and return it to the smoker, still at 110°C (225°F). Smoke for another 1.5 to 2 hours. After the first hour, uncover the pan, stir the cubes, and continue cooking uncovered for the final 30 minutes. You're looking for the glaze to thicken and become sticky, clinging to each cube. The meat should feel incredibly tender when pierced with a fork.

Rest and Serve: Remove the pan from the smoker and let the burnt ends rest, uncovered, for 10 minutes. This allows the juices to redistribute and the glaze to set slightly. Before serving, give them a final stir to re-coat in the glossy pan juices. I like to transfer them to a warmed serving platter, letting the sticky, dark cubes pile up in a casual, inviting mound.