1: The day before, trim any excess fat off the brisket (by excess, I mean more than 1/2 inch.) Save a few pieces of that fat in the refrigerator for greasing the grill grate. If you have an electric meat slicer, place the whole brisket point in the freezer. If you plan to use a food processor, cut the brisket point along the grain into chunks just narrow enough to fit in the processor feed tube. Take note of which way the grain of the meat (the meat fibers) runs: when it comes time for slicing, it’s very important to cut it across the grain.

2: If you have an electric meat slicer, cut the frozen brisket across the grain into paper-thin slices. As they come off the slicer, they’ll naturally curl into rolls. Arrange them on a platter.

3: If using a food processor, install the thinnest possible slicing blade. Place the frozen brisket chunks in the feed tube (the grain of the meat should run vertical and parallel to the feed tube). Turn on the processor and slice the meat. The slices won’t be quite as pretty as on a meat slicer, but you will get the requisite thinness. Keep the sliced brisket on its platter in the freezer until the moment of serving. The brisket can be sliced and frozen several hours ahead. Alternatively, partially freeze the brisket (it should be softly frozen—firm, but not rock hard—then slice it by hand.

4: A few hours before serving, make the Chili Jam, Wasabi Soy Dipping Sauce, and/or Korean Cucumber Salad. Place the sea salt in a small bowl. Or if you like sesame sea salt, place the salt in a small bowl and pour the sesame oil over it, working gently so you leave the salt in a pile in the center.

5: Just prior to grilling, heat your grill to high. Oil the grate with chunks of brisket fat. Arrange the brisket slices on the grate and grill until browned on both sides, 30 seconds per side, or until cooked to taste. For even more fun, place the hibachi in the center of the table (outdoors only) and have each guest grill his own meat.

6: To serve, using chopsticks, dip the grilled brisket slices in salt, sesame oil, or Wasabi Soy Dipping Sauce. Place it on a lettuce leaf (for even more flavor, spread the lettuce with Chili Jam). Roll it up and pop it into your mouth. It’s simply one of the most amazing brisket dishes on Planet Barbecue.