Smoked brisket, three wrapping methods

Start the fire.

Slather the trimmed briskets with warm water to soften the fat so the rub sticks, then season with the brisket rub.

Put all three on the smoker unwrapped.

Variation: foil boat. Crisscross two sheets of foil, set the brisket in the middle and crinkle the foil up around the edges, leaving the top exposed to keep rendering and stay crisp; return to the smoker.

Variation: paper wrap. Put a little cold tallow in the middle of a fairly short sheet of butcher paper, set the brisket on top, wrap and fold in the edges; return to the smoker.

Goldie's method: leave the brisket unwrapped until done, about 195 internally, checking by feel underneath.

Pull a sheet of foil long enough to cover both sides, put about half a cup of cold tallow where the point will sit, set the brisket on it, check for softness and rendered fat with a caramel brown look, and fold the foil over.

Cool a little, then hold in the warming oven and rest overnight before slicing.