Whole packer brisket

Salt, pepper, smoke, time. That's the whole recipe. The rub is 50/50 coarse salt and black pepper. Everything else is cheating.

No smoker? No problem. Liquid smoke and a very long low oven gets you 80% of the way there. Respectable brisket for apartment dwellers.

Wet-cure the flat for 7 days in a coriander-pepper-sugar brine, then smoke. The best of both worlds.

Jackfruit smoked with the same SPG rub. The texture is uncanny if you get the bark right. Travis would hate this. That's how you know it's good.