Smoked brisket on a budget offset smoker

Trim and season the brisket.

In a small, thin firebox, run a bed of charcoal for heat and lay small wood splits (or chunks or chips) on top for flavour; cut splits in half. Keep pieces small so fire does not lick into the cook chamber.

Watch closely for temperature spikes, adding lump charcoal and small pieces of wood as needed to keep the fire clean and the temperature consistent. Check for colour, fat render and burning.

Once the surface starts to dry, spray it to soften it. Watch for grease pooling in the cook chamber toward the firebox, since there is no grease drain.

After about eight hours, when the colour is dark and the bark set (about 172 internally), wrap in two layers of 18 inch butcher paper, seal tight and return to the cooker. Wrapping too late dries it out; too early makes the wrap soupy and washes away the bark.

Pull it at about 203 internal, give or take five degrees, when the probe slides in like softened butter.

Rest on the cutting board, then slice the point and the flat.