Thanks for the info!
I am under pressure to head out tomorrow and get my new BBQ (a Weber hopefully with a smoker accessory). Finding hickory might be a challenge. Not sure about oak.
I am trying to figure out if what I know as a brisket cut is the same as yours. I have a bolar in the fridge right now (about 6 lb - 3kg) and will see if I can find other bits required. Here it seems what I get as brisket depends on the butcher. I am lucky enough to have a butcher that sells grass fed beef (and lamb) but it costs a LOT depending on the cut. Brisket and bolar tend to be on the cheaper side - prime rib (scotch fillet) is up the top next to eye fillet. If I told you how much this stuff costs here I think your eyes would water...
It seems to me the trick is to cook slowly. Like 12+ hours on low heat. Message received!
I figure the "bark" is just a sort of crust, due to the action of the indirect heat.
My rack of prime rib does tend to be a hit here but my old BBQ/roaster has basically given up the ghost (it's pretty old). Hence the need for a new one. Did I say that I learnt about Prime Rib and how to cook it in California?
Geoff.