Ingredients:
1 whole brisket (point and flat together) 9 to 11 lbs. trimmed
1 recipe BBQ rub
Your favorite BBQ sauce

Preparation:
1. Trim any remaining fat leaving 1/4" or less.

2. Apply dry rub liberally to all sides; wrap tightly with Saran and refrigerate at least 2 hours, preferably overnight.

3. One hour before cooking remove from refrigerator and unwrap. Soak about 8 cups hickory chips in water for about 1 hour.

4. Ignite one chimney of charcoal and dump on side of grill (I use a 22" Weber) leaving at least 2/3 for brisket. When all are gray, put about half of soaked chips on charcoal, set grill rack in place and place brisket, fat side up on side of rack opposite fire. Position cover holes over brisket and smoke for about 2 hours, adding charcoal as needed. Add rest of chips after 1 hour and turn brisket 180° so side near charcoal is farther away. Use vents to keep temperature between 250° and 325°F.

5. Preheat oven to 300°F. Attach two 48" long pieces of heavy-duty aluminum foil by folding long edge together 2 or 3 times. Place brisket in middle and seal. Place in flat roasting pan and bake till fork tender or until instant read thermometer inserted in thickest part registers 210°F, about 3 to 3 1/2 hours.

6. Remove brisket from oven and rest for 30 minutes. Open corner of foil and drain and defat juices. You should have about 1 1/2 cups. Mix with equal parts of BBQ sauce.

7. Unwrap brisket and slice each section on bias across grain.

Note: Smoked brisket freezes well. I freeze in portions and thaw as needed and heat in microwave with a little sauce. If you want to smoke less meat, get either a point or flat of brisket, follow recipe cutting grill smoking to 1 hour and reduce time in oven to about 2 hours. I get whole briskets from Archer's Meat market in Fishers.

BBQ Pork Ribs

Ingredients:
4 or 5 slabs of pork ribs
1 recipe BBQ rub
Your favorite BBQ sauce

Preparation:
1. Apply dry rub liberally to all sides; wrap tightly with Saran and refrigerate at least 2 hours, preferably overnight.

2. One hour before cooking remove from refrigerator and unwrap. Soak about 8 cups hickory chips in water for about 1 hour.

4. Ignite one chimney of charcoal and dump on side of grill (I use a 22" Weber) leaving at least 2/3 for ribs. I use a rib rack and leave room so it fits without being over the fire. When briquettes are gray, put about half of soaked chips on charcoal, set grill rack in place and place ribs in grill rack. Position cover holes over ribs and smoke for about 45 minutes, turning ribs 180° after 20 minutes so ribs near charcoal are farther away. When turning add rest of soaked chips Using vents to keep temperature between 250° and 325°F.

5. Preheat oven to 300°F. Using heavy-duty aluminum foil place ribs on top of a big piece, brush with BBQ sauce and wrap ribs tightly. Place in flat roasting pan and bake till fork tender or until instant read thermometer inserted in thickest part registers 210°F, about 1 1/2 to 2 hours. I put 2 or 3 racks in a pan.

6. Remove ribs from oven and rest for 30 minutes. Slice and serve as you like with sauce

Note: These also freeze well. Thaw and heat in microwave with a little sauce.

Ingredients:
4 T paprika
2 T chili powder
2 T ground cumin
2 T dark brown sugar
2 T salt
1 T ground oregano
1 T cane sugar
1 T ground black pepper
1 tsp white pepper
1 tsp cayenne pepper
1 tsp ginger
1 tsp allspice

Preparation:
1. Mix ingredients in bowl.

Note: Adjust ingredients for your taste or add or subtract. For instance if you don't like spicy food, reduce or leave out cayenne. I store extra in glass jar for months.