We cut meat different down here. Now you can buy American style brisket here but it's very recent. Italalians cut it into strips if it's young beef or veal ,often it's for ragu. I bought that but I am going to marinate it in vindaloo mix overnight then smoke it. Vindaloo gets a bad rap because it often the hottest thing on the menu in the Indian restaurants. Mine will be a version of Rick Steins which is from Goa in Southern India. I figure I will have to tinker with it a bit because it's a stove top recipe. I will get it happening in a few hours.