Smoked wagyu brisket

Smoke at 275 over pecan wood with a clean fire.

The night before, season the brisket liberally on all sides with salt and pepper only.

Return to the smoker and cook to 203.

Wrap when the bark is set and the fat is rendered, yellow, translucent and soft to a poke (internal almost 190), in two sheets of paper grocery bag in place of butcher paper.

Slice and taste a slice of the point.