Smoking!

I did a big lump of brisket smoked on our kettle BBQ a few weeks ago. Used a hunk of oak from our log store as the smoking wood. Made a dry rub of chilli, oregano, cumin, coriander seed, paprika salt and pepper which was left to soak in for a couple of hours before cooking. Turned out really nice, it was quite smoky so next time I might try reducing the amount of wood to see if it reduces the smoke flavour. The left overs made a really nice chilli con carne.