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| Enjoying the cooler weather after a hot-spell, just before sunset (near Point Peron). |
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| The lookout at Point Peron |
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| Lily patiently waiting by my side for off-cuts from the meat trimmings (no fat; just lean meat). |
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| Two 1.5kg sides of brisket. Covered in Heinz mustard, and then the American Smoky BBQ spice rub. |
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| Tightly wrapped up for a 12-hour stint in the fridge, before they go on the Weber for a leisurely 8-10 hour smoke-roast. |
