1.

Place wood chips in the base of a metal bucket or tin, place the pieces of brisket on a cake rack that fits snugly inside the bucket and place into the smoking bucket. Place the bucket onto high heat (a gas stove is ideal for this), then once the chips start to smoke turn down to a low heat and leave to gently smoke for 30-45 minutes.

2.

Preheat oven to 100C. Transfer the rack with smoked brisket into a casserole or roasting tray and pour 1cm water into the base.  Cover with foil and/or a lid and bake until fork tender (9-10 hours).  Reserve about 250ml of the pan juices to thin down the barbeque sauce, then chill the beef in the refrigerator.

3.

To make the barbeque sauce, combine all the ingredients in a small saucepan and bring to the boil in medium high heat, stir to dissolve sugar, season to taste. Set aside at room temperature or if you’re making it in advance, transfer to a sterile container and refrigerate until required.

4.

Preheat oven to 180C. An hour before you are ready to serve, place foil-wrapped potatoes in the oven until tender when pierced with a small knife (45-55 minutes), keep warm. Combine the crème fraîche with the horseradish and lemon juice in a bowl, season to taste with sea salt and set aside.

5.

To make the honey-glazed carrots, combine the carrots in a heavy-based saucepan with the butter, honey and stock, cover with a lid and simmer over medium until just tender (12-15 minutes). Uncover and simmer until the liquid caramelises and reduces to a glaze (10-12 minutes). Season to taste, remove from heat and cover to keep warm.

6.

To finish off the beef brisket, slice into thick pieces and place in a frying pan, pour over the barbeque sauce, adding extra pan juices if necessary to thin down to a thin, syrupy glaze. Warm very gently over low heat for 4-6 minutes.

7.

Meanwhile to make the sautéed beans, saute the beans in a frying-pan over medium heat with the olive oil, garlic and a pinch of salt, tossing all the while until hot and fragrant (3-4 minutes).

8.

When ready to serve unwrap potatoes from foil and make a crisscross in the top and press down on all four quarters and add a spoonful of horseradish crème to each.

9.

Serve vegetables and meat on platters or individual plates, making sure to spoon over some extra BBQ sauce.