Every barbecue enthusiast knows the magic of a perfectly smoked beef brisket - it's part science, part art, and every bit delectable. This guide delivers a step-by-step recipe to help you replicate the unmistakeable flavour of a top-notch beef brisket at home.

First, gather your ingredients. You'll need two cups of beef broth or a low-sodium consommé. Next, bring together for a tangy mop sauce, with cider vinegar and Worcestershire sauce, smashed garlic cloves, grated onion, a bay leaf, and both kosher salt and freshly ground pepper. The mop sauce be ready after 10 minutes of simmering. Bag this, and get ready to prepare your slather and rub.

Your slather will need Dijon mustard, pickle juice, dark brown sugar, Worcestershire sauce, and hot sauce. The rub, on the other hand, requires a combination of granulated sugar, light brown sugar, smoked sweet paprika, garlic and onion salt, pure chilli powder and pepper, celery seeds, ground cumin, cayenne pepper and a mix of dried thyme and dried oregano.

Now, onto the brisket. Take one 9-pound whole packer beef brisket, trimmed fat to a 1/4 inch. Coat the brisket with the slather, and then sprinkle the flavourful rub all over the brisket.

To prepare your grill, you'll need initially to light around 50 charcoal briquettes. Let these heat up, and remember to adjust the air vents in your grill lid accordingly.

When the coals are hot, push them to one side of the grill and set up a drip pan half-filled with water on the other side. After setting your brisket on the grill grate over the drip pan. Maintain a steady temperature inside the grill of 250°F to 275°F, adding more lit coals as necessary.

In five hours, you'll need to flip and rotate your brisket as you ensure it receives an even amount of heat and smoke from all sides. Spraying it with the mop sauce every hour will keep it moist.

In the final cooking stage, you'll prepare a Kansas City-Style Barbecue Sauce. It combines ketchup, dark brown sugar, water, white wine vinegar, tomato paste, yellow mustard, Chile powder, pepper, salt, granulated onion and garlic powder, and ground ginger. This should simmer for 30 minutes on low heat.

Ultimately, the goal is a smoky brisket with a blackened exterior, or 'burnt ends'. These carved cubes become a delicious addition to the thin slices of the brisket, which should be served with the Kansas City-style barbecue sauce on the side.

Remember, this dish can be refrigerated for up to three days - just reheat in a 325°F oven in a covered casserole. Do not forget to accompany it with a full-bodied Cabernet from Central California's Paso Robles region to complement its robust, generous taste. Happy grilling!