Smoked bone-in brisket

Trim off much of the thick outer fat, leaving the bones in, and season with salt and pepper.

Put on the smoker fat side up, bones on the bottom.

After about two and a half hours check the color; once the exposed meat needs it, spray about every 30 minutes to keep it from burning and keep it soft.

Check the internal temperature; at six hours it was under 100 degrees in the center.

Planned: at an internal temperature of about 165 to 170, wrap in butcher paper with a little beef tallow to help the bark.

Planned: cook to about 203, until the probe goes in buttery soft, then rest about eight hours overnight.

Expect a cook of 20 hours or more; this one rested about eight hours before slicing.

Slice through the flat and the fat beneath it, take a piece of the point, and pull out the bones to reach the meat between them.