Burnt ends with Kansas-style barbecue sauce

Begin by making the rub. Grind the peppercorns in a pestle and mortar, add the salt and roughly grind, then stir through the rest of the rub ingredients

Trim away the excess hard fat from the brisket – this cut is marbled enough so you don't need the extra fat, plus less fat means the rub can penetrate the meat better. Sprinkle a healthy layer of the rub evenly over all sides of the meat and set aside for at least 1 hour, but leaving it overnight in the fridge will result in a better flavour and texture

Set up the barbecue ready to cook over indirect heat. As you wait for it to reach 120°C, soak your wood chips in water for 20 minutes – this will make them smoke for longer. Throw a handful of the soaked chips over the charcoal, place the meat onto the barbecue and close the lid. Cook for 4 hours at a steady temperature, spraying with cider vinegar every 45 minutes or so to help keep it from drying out

After 4 hours, the 'bark' will have formed – a thick, dark crust formed from the spice rub and the meat. You don't want to let it get too crispy; the meat should feel soft and pliable inside. Wrap the brisket up in butcher's paper and place back on the barbecue for another 3–4 hours

Meanwhile, make the barbecue sauce. Combine all the ingredients in a pan and bring to a boil to dissolve the sugar. Take off the heat

Unwrap the meat and, using a serrated knife, carefully slice into 2.5cm cubes. Mix the cubes with roughly half of the sauce and place in an ovenproof or foil tray. Return to the barbecue uncovered for roughly another hour or until the sauce is reduced and sticky but not too dry

Serve straight from the barbecue with extra sauce