Smoked Japanese A5 Wagyu brisket

Trim the top fat to about a quarter inch and trim as much fat as possible off the underside without cutting into the meat, so smoke can reach exposed meat; round off thin ends so nothing burns.

Season lightly with salt and pepper, 50-50; finishing salt can be added at the end if needed.

Smoke over pecan wood, starting at 250 for about the first hour, then 275, keeping the temperature within five degrees either way.

Main cook at 275.

Spray with half vinegar, half water every 30 to 45 minutes, each time wood goes on, to keep every corner moist and pliable.

When the bark is set and the fat gives when pushed, spray once more, wrap in two sheets of butcher paper and return to the smoker for about two or three more hours.

Slice from the flat and the point; cut the point into burnt ends.

Variation: next time smoke longer before wrapping, at a lower temperature, to build more bark.