Smoked dry-aged volcano beef shank, wrapped in butcher paper with Wagyu tallow

Season the shank with plenty of Lowry's seasoned salt so it penetrates the thick cut, then coarse black pepper.

Wrap foil around the exposed bone to keep it from darkening in the smoke.

Smoke at 250 degrees over hickory wood, without opening, for three hours; keep a good fire.

At about five and a half hours, check the bark; silver skin under the fat may tear as the proteins tighten, which is harmless. Probe the meat (about 162-168) and the fat (192).

Return to the smoker so the bare spot can bark up.

At about 180 internal, pull it, add Wagyu tallow and wrap in two layers of 18-inch butcher paper; add no water, vinegar or apple juice.

Finish in the smoker to about 200, until the probe slides in like butter, a couple of hours more.

Pull at about 203 and rest before unwrapping.

Pull the meat apart to serve.