Prepare the Brisket and Fire. Fire up your smoker to 110°C (230°F). Use hardwood chunks like hickory or oak for a classic flavour. While the smoker comes to temperature, pat the brisket point dry with paper towels. The surface should feel tacky, not wet. Apply a thin, even layer of yellow mustard all over the brisket; this acts as a glue for the rub and adds a subtle tang that you won't taste in the final dish.

Apply the Rub. In a small bowl, combine the coarse black pepper, kosher salt, smoked paprika, garlic powder, onion powder, and cayenne if using. Generously coat the entire brisket with this rub, pressing it in firmly. You should see a thick, dark crust forming. The pepper should be the dominant note in both aroma and appearance.

Smoke the Whole Brisket. Place the seasoned brisket directly on the smoker grates, fat cap side up. Close the lid and let the smoke work its magic. Smoke for 4 to 5 hours, or until the internal temperature reaches 77°C (170°F). At this point, the bark should be a deep mahogany colour and feel firm to the touch, like a stiff leather hide. Do not open the lid unless necessary; the heat and smoke need to stay consistent.

Cube the Brisket. Carefully remove the brisket from the smoker and transfer it to a cutting board. Let it rest for 15 minutes. Using a sharp knife, cut the brisket into 2.5 cm (1 inch) cubes. You should hear a slight crackle as the knife cuts through the bark. The interior of the meat should still be rosy and very moist.

Prepare the Glaze and Foil Pan. While the brisket rests, whisk together all the glaze ingredients: ketchup, apple cider vinegar, honey, Worcestershire sauce, brown sugar, and smoked paprika. The mixture should be a deep, glossy red. Place the cubed brisket into a disposable aluminium foil pan (or a metal baking dish). Pour the glaze over the cubes and add the beef stock. Toss everything gently to coat each piece evenly.

Finish in the Smoker. Cover the foil pan tightly with aluminium foil. Return the pan to the smoker at the same temperature (110°C / 230°F). Cook for a further 1½ to 2 hours. The liquid will bubble and reduce. You'll know it's ready when the cubes are fork-tender and the sauce has thickened to a sticky, jammy consistency. The aroma at this stage is intoxicating—sweet, smoky, and savoury all at once.

Glaze for the Final Sheen. Remove the foil from the pan. Increase the smoker temperature to 150°C (300°F) or turn your oven to grill/broil. Return the uncovered pan to the heat for 10 to 15 minutes. Watch carefully as the sauce caramelises. The cubes will turn a glossy, dark crimson and the edges will become slightly charred and crispy. The sound of the sauce sizzling is your cue that they are nearly done.

Rest and Serve. Remove the pan from the heat. Let the burnt ends rest for 10 minutes, allowing the juices to redistribute. The texture should be incredibly tender—they should yield easily to a fork but still hold their shape. Serve immediately.