Steers

When it comes to Briskets and BBQ, there's only 1 thing which can be done. That is 'Slow Smoke' em.
Briskets by nature are tough, fatty, tasteless and cheap. However, when cooked right they
are a delicacy. When cooked wrong they can be a nightmare. Briskets are the basis of Texas
Style BBQ. Now when it comes to smoking one (or many for that matter) there's a few basics which
need to be followed, and there's plenty of room for a personal touch. There is no correct way to smoke
them but there are many things which can go wrong. There are hundreds of different approaches and they are all good. All Pitmasters share one common goal. That is to produce a tender, deep penetrated, smoke flavored piece of beef guaranteed to impress everyone while creating a stampede to the feeding table.

Just about every part of a steer can be eaten. But when it comes to Slow Smoked BBQ the one piece of meat that stands out is the Brisket.

Get a pit.
Get some seasoned wood (hickory, pecan or oak).
Get a Brisket.
Start a fire.
Heat the Pit up to 185.
Rub the Brisket with a good rub (little salt, pepper,brown sugar, paprika and touch of cayenne).
Put the brisket in the smoking chamber.
Leave it alone for 12-15-18 plus hours depending on size, temperature and weather.
Have a few cold beers.
Check your fire every 45 minutes - 1 hour.
After a good day of smoking, pull it, let it cool for about 1 hour.
Slice, nibble, eat, drink, be merry, eat more, taste this part and that part - keep the sauce on the side.
Finally serve what's left to your guests.