Smoked brisket cooked over bourbon barrel staves

Break up the bourbon barrel with a splitting maul and slide off the rings to free the staves.

Light the smoker fire with used butcher paper.

Season the brisket with salt and pepper only.

Smoke at 275 the whole cook without opening for three hours.

After about three hours, start spraying with a 50-50 mix of apple cider vinegar and water; watch the bald spot so it does not burn.

Add staves sparingly: soaked in high-proof bourbon, they burn fast and can get out of control.

After over eight hours, wrap tightly in two 18-inch-wide pieces of butcher paper with smoked beef tallow and return to the smoker.

Cook to about 203 internal (201 to 205), until the probe feels right in both flat and point.

Rest about 12 hours, to about 140 inside, then unwrap and slice.