Smoked 45-day dry-aged brisket

Trim off the black, dry, crusty exterior, taking off everything black or brown until the meat is deep red; trim while it is stiff and cold.

Season with salt, going lighter than usual on the small trimmed brisket, then the usual rub.

Trim off any part of the flat too thin to survive the cook and season the newly exposed meat, especially the edges.

Smoke at 275, dropping to 250 if it looks like it is drying out; keep a water pan full in the firebox and burn a clean fire with pecan wood.

After about two hours, start spraying, about every 30 minutes, without washing off the seasoning.

At an internal temperature of about 170, spray and wrap in butcher paper; return to the smoker.

Pull at about 203, give or take depending on feel.

Probe through the butcher paper for tenderness and temperature rather than unwrapping.

Once wrapped, adjust the vents to hold the smoker at 275.

Rest in a cooler for an hour.

Unwrap and slice; cut off pieces too thin to slice for burnt ends.