Pour 300 ml soy sauce over the 5 kg beef brisket in a large roasting tray; sprinkle over 1 tsp bicarbonate of soda.

Cover the beef brisket and refrigerate it for 120-240 min; turn it once halfway through soaking.

Remove the beef brisket from the marinade; place it uncovered in the smoker at 150°C.

Smoke the beef brisket for about 480 min; check that its internal temperature reaches about 75°C.

Wrap the beef brisket tightly in aluminium foil; return it to the smoker at 160°C.

Cook the wrapped beef brisket for about 180 min; hold it until the internal temperature is 95°C for 30 min.

Move the beef brisket to a warm resting place; rest it for at least 120 min.

Unwrap the rested beef brisket; slice it into small juicy pieces.

Roll out the pie pastry; cut it into 20 pie bases and 20 matching lids.

Place sliced beef brisket on each pastry base; add jalapeño peppers and cheddar cheese.

Press on the pastry lids and crimp the edges; trim away excess pastry.

Beat the eggs in a mixing bowl; brush egg over each pie.

Air fry the pies at 180°C for 20 min; cook until golden and crisp.

Top the ciabatta dough with jalapeño peppers and Shropshire Blue cheese; place it in the pizza oven.

Bake the ciabatta dough until puffed and charred, about 12 min; cut the bread open.

Add chopped chorizo to the mushy peas; smoke until the chorizo is hot, about 20 min.

Fill the ciabatta bread with one brisket pie and mushy peas; add barbecue sauce and pickles.

Serve the Texan-Wigan kebab with gravy; slice it open immediately before eating.