We know it’s pretty much all we’ve been talking about in the past couple of weeks, but it’s officially the end of summer. It ended at midnight on the 31 August – according to the meteorological calendar – to be needlessly precise. But (whisper it), the weather is still, well, very summery. We’ve been trying to wear that new jacket we bought for about two weeks now to no avail. It’s deep into September, yet the warming qualities of the sun remain. For now. Well, for about a week, we predict. In roughly six days, there will be a sudden, sharp introduction to autumn. Mark our words. So, cherish it while you can. Savour this fine weather by having a barbecue. The last one of the year, probably. Your final chance to eat outside without pretending – while stifling shivers – that “it’s actually quite warm”.

And, since we try and bring a little finesse to everything we do, we thought we should finish the alfresco season in style – and not with some cheap sausages or a dodgy burger. So we asked Mr Klodian Drici – head chef at Texan BBQ and Cajun restaurant The Blues Kitchen ­­– for a show-stopping recipe to sling on the coals. Here’s what he came up with:

Serves: 6

Cooking time: 5 hours

• 2-3kg beef brisket – ask your butcher for a small joint from the brisket cap and to trim it completely free of the sinew that will toughen the meat.
• 4tbsp Worcestershire sauce
• 5tbsp American mustard (French’s is ideal)
• 2tbsp rock salt
• 2tbsp cracked black pepper
• 1tsp smoked paprika
• 1tsp garlic powder
• 1tsp crushed chillies

Start by laying the meat flat on your workspace and rubbing the Worcestershire sauce and American mustard into the flesh using your hands – they’re more effective than any brush at ensuring the seasoning sticks to the meat. Mix the remaining ingredients in a pestle and mortar to create a fine-as-dust spice rub. Massage this into the sauced meat, making sure all areas are covered, and refrigerate for as much time as you have: overnight is ideal, an hour or two is fine.

When ready to cook, put the meat in a small tray and cover with tin foil, making sure it’s airtight at all the corners. If you don’t, air will escape and prevent the meat oxidising to create the tenderness beneath the burnt ends. Cook for 3-4 hours on a 160°C barbecue (if your barbecue doesn’t have a thermometer, add the meat when the coal/wood is completely white), or until the middle of the meat has reached 88°C (you’ve got a meat thermometer, right?). You’re looking for the perfect char, tender pinky-purple meat and the crispy burnt ends that add bite to burgers. Rest it for an hour, then slice and serve, cutting off the burnt ends in cubes. Serve with barbecue sauce.

Pair with: a chocolately schwarzbier, such as Full Sail Session Black or Rogue Farms Dirtoir Black Lager.