Prepare the rub and the steaks. In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, mustard powder, and cayenne pepper (if using). Pat the chicken leg steaks completely dry with kitchen paper – this is vital for a good crust. Rub each steak all over with the olive oil, then coat generously with the spice rub, pressing it into the meat so it sticks. You should see a thick, even coating that looks like wet sand.

Set up your barbecue for indirect heat. Light a chimney starter full of charcoal and let it burn until the coals are covered with a light grey ash and you can feel a strong heat radiating from them. Tip the hot coals onto one side of your kettle barbecue. Place a disposable aluminium tray on the empty side to catch any drips. Soak your wood chips in cold water for 15 minutes, then drain and scatter a handful directly onto the hot coals. You will immediately hear a gentle sizzle and see a thin wisp of white smoke.

Smoke the steaks. Place the seasoned steaks on the cool side of the grill, directly over the drip tray, ensuring they are not over the direct heat source. Put the lid on the barbecue, making sure the top vent is open. Smoke for 20–25 minutes. During this time, the internal temperature of the steaks should rise to about 55°C. You will notice the surface of each steak turning a deep, burnished bronze colour, and the smell of sweet, fragrant wood smoke will fill the air.

Sear for the perfect crust. Once the steaks have an internal temperature of 55°C, carefully move them directly over the hot coals. Sear for 1–2 minutes per side. Listen for a loud, satisfying sizzle as the sugars in the rub caramelise. You are looking for a dark, almost charred-looking exterior with distinct grill marks. The surface should feel firm to the touch but still give slightly when pressed.

Rest and slice. Transfer the seared steaks to a clean board and tent loosely with foil. Rest for a full 5 minutes. This step is non-negotiable; you will see a small amount of juice pool on the board, but the meat will reabsorb the rest, ensuring every bite is succulent. After resting, slice each steak against the grain into thick, elegant strips. The interior should be a uniform, pale-pink colour with no translucency, and the crust should crackle beautifully as the knife cuts through.