Offset-smoked brisket (prime and Wagyu)

Light the fire in the offset smoker.

Trim each brisket with a slicer, saving the fat to render tallow.

Season with seasoned salt, then salt and pepper, then seasoned salt again.

Smoke both briskets; put the trimmings in an aluminum pan in the smoker to render smoked tallow.

Run about 200 degrees for the first couple of hours with an open flame always in the firebox.

From about six hours, run 275 degrees until done, watching for bark and rendering fat; possibly 285 to 290 after the wrap.

At about nine hours, with the briskets at about 180 and 182 and the bark set, wrap each in two sheets of butcher paper over a layer of the rendered tallow.

Return them with the flat facing the fire and cook to tenderness, about 208 in the flat and 200 in the point.

Pull at about 12 and a half hours and let them cool on a tray, about two hours, before slicing.

Variation: his usual overnight rest -- cool to 155 degrees, then hold in a warmer set at 145 degrees for 8 to 12 hours.

Slice across the middle and through the lean and the point.