Smoked brisket, 40-day wet aged against fresh

Wet age one brisket 40 days in its vacuum seal in the fridge; buy the comparison brisket the day before.

Trim and season both briskets the same way; put them side by side on the smoker.

Smoke on oak at about 200 to 225 for the first couple of hours, rising gradually to 275 by the stall to render the fat.

About another 90 minutes at 275 to render the fat before wrapping.

Wrap each in two sheets of 18-inch butcher paper spread with Wagyu tallow, at about 10 hours.

Finish the cook (about 12 hours total); flats to about 209 and points to about 202 until tender.

Rest on the cutting board, then in aluminum pans in a warmer overnight.

Next day, slice lean flat and burnt ends from each for a blind taste test.