Smoked brisket with fat added to the fire

Keep the brisket fat trimmings that are only fat; add a piece of fat to the fire with each new log, tone it down if things look too dark too quickly.

Run the cook as usual, adding a log and then a small piece of fat each time, until it is time to wrap; wrap with Wagyu beef tallow.

On this pit the bark usually takes eight to nine hours to get right; check at about two hours.

Slice and taste the end cut, the flat and the end slice from the point.

Watch the fire: added fat can spike the temperature suddenly, so regulate it and cool the fire when needed.