Salt-and-pepper smoked brisket, cheap choice and Wagyu, on two smokers

Use the same pecan wood in both smokers.

Smoke at 200 degrees for about four hours, until the color is dark and the bark is setting.

Then raise to 250 (or 275 if needed) on the cheap brisket's smoker; the Wagyu was raised only to 225 to avoid drying.

Trim the briskets and season with salt and pepper only.

At about eight hours and an internal temperature of about 185, with the bark set, wrap each brisket tightly in two sheets of butcher paper about 40 inches long, with some Wagyu tallow.

Cook to 203 internal, until tender; rest overnight.

Unwrap, slice and taste.