Smoked Brisket
The everest of BBQ. So easy to destroy, but such a treat when done correctly. Eating a piece of beef that is so tender that it almost helps you chew it is easily found in an expensive cut, but the brisket is where the cow lands when you push it over while it sleeps. It’s tough, beat up, good for nothing. The underdog of the meat world.
1 Brisket
3 tbps paprika
1 tbsp cayenne pepper
1 tbsp salt
Rub all them ingredients together till they’s real familiar with each other. I mean real comfy. Let all that sit around, probably in a fridge for either 4 hours or 22 hours. Get a bbq blazing away at the low low temperature of 200°F. Put the beef in the bbq over some smoke, and ignore it like a lady you have a crush on for 10 hours, or until the internal temperature gets to 200°F. To figure that out you will need to stick it with a thermometer, also similar to how you would with a lady you have a crush on. Once you hit that temp wrap it up in foil for 45 minutes and set the table. Slice thin and sprinkle with salt, serves probably something like 25.