Offset-smoked Wagyu brisket

Trim the brisket, leaving the fat on the point; remove thick hard fat, round off thin pointed edges that would dry out, and leave about a quarter inch of fat on top.

Season the meat side first with the rub and black pepper, then the sides, then the fat side, adding a little extra salt.

Load the brisket with the point toward the fire, using a blocking log to shield exposed meat.

Run the fire at about 250 and smoky with an open flame, logs laid across the coal bed; start low so the brisket does not curl.

In the second stage cook at about 275 to render the fat.

Check the brisket: the point reads 158 and the flat 170, but the bark still feels springy, so moisture remains.

Raise the pit from about 275-280 toward 290 to 300 and open the stack to drive off moisture and crisp the bark.

When the bark is set and the fat rendered, wrap tightly in butcher paper, finishing fat side up.

Return to the smoker and cook to tenderness, to about 200 internal depending on feel.

Rest in a warmer at 145 for about 12 hours, until the next day.

Unwrap and slice.