Smoked Australian wagyu packer brisket

Unwrap and inspect the brisket; trim off excess fat and the loose bits on the underside, keeping the fat at the front to protect it; trim the flat to streamline it.

Season with salt, then a moderate coating of rub; no need to bring to room temperature.

Put it on the smoker and close it down once the fire burns clean and the temperature is where wanted; expect about 10 hours.

Spray the brisket about every 30 minutes so nothing burns and the flat stays moist; wait for more fat on top to render (it gives and turns sticky when pushed) before wrapping.

Spray the outside edges and wrap in butcher paper.

Probe through the paper: 186 in the point, 177 in the flat; turn the brisket so the flat faces the fire to catch up. Target about 203 but go by feel.

At about 15 hours, pull when it feels right, about 201 internal; rest before unwrapping.

Separate the point from the flat; slice from the middle of the flat, slice the point, and cut a burnt-end chunk from the point above the fat band.