Smoked brisket finished confit in beef tallow

Trim the brisket as well as possible.

Season with salt, then 16 mesh black pepper, then a little Lowry's on the fat side only.

Smoke at 200 to 225 for a couple of hours, then 250 for a couple of hours, then 275 to render the fat; about eight hours before finishing.

When barked up and ready to wrap, set the brisket in a stainless steel hotel pan and cover it with Wagyu beef tallow; do not pour the tallow directly onto the brisket, which washes off bark.

Variation: the comparison brisket is wrapped in paper with a generous helping of tallow instead of being confit.

Return the pan to the smoker and cook to completion.

Hold the brisket in a food warmer to rest overnight.

Better: when done, take it out of the hot fat to avoid overcooking, wrap it in foil with a little tallow underneath, and rest it in the warmer.