All-mesquite smoked brisket

Trim the brisket, taking the deckle fat all the way out rather than shaving it down, so the underside gets more bark; chill it in the freezer briefly to make trimming easier.

Smoke over a clean all-mesquite fire with the damper mostly open; the firebox runs around 450 degrees and the cook ran at about 300 for most of the time, with two to two and a half logs on at once.

At about three hours, once the bark is a deep red and nothing is burnt, pull the brisket, cover it in Wagyu tallow and wrap it tightly in butcher paper.

Wrap: roll the paper over once with a lip, pull tight, make a couple of folds at the ends, roll over again and tuck under.

Finish the cook, rest overnight, then slice.