Smoked brisket, whole-carcass dry-aged against USDA Prime

Trim both briskets.

Salt separately, then apply a generous coat of a salt-free rub.

Smoke in an offset smoker over a clean, hot, well-oxygenated wood fire; do not choke the fire with the firebox vents to control temperature, or the smoke turns bitter and acrid.

After about 6 hours, check the bark and that nothing is burning; let the underside dry a little for bark.

Wrap in butcher paper, spraying with apple cider vinegar, and cook to about 203, finishing by feel for tenderness.

Slice each brisket and compare an end cut, a lean slice and a fatty slice.