Smoked whole side of wagyu beef

Fire the offset pit with oak and maple and hold it low and consistent at 250, burning a clean, oxygen-rich fire, since a cut this big cannot be wrapped.

Bump the pit to 275 or 285 partway through if the internal temperature is behind, so the cook does not drag past about 24 hours.

After 4 hours check the internal temperature quickly, about 47 to 48 degrees; keep the lid closed otherwise.

Spray any thin parts that look like drying out with apple cider vinegar and water, through the night.

At about 25 hours, check for bark and tenderness in the different cuts; juice should run when it is poked.

Cover in foil and hold until the guests arrive, then take it apart and chop the beef.