There's a difference between full and satisfied. Feed a person enough of any food and they will eventually feel full. It takes a real meal to satisfy an eater—a real meal like barbecue brisket.

Sausage, chicken, and ribs are delicious pulled off a smoker, but brisket stands as the crowning achievement of any barbecue master worth his salt rub. Cut from the front portion of the cow, wedged between fore shank and chuck cuts, the brisket is a hunk of hearty beef, tough unless prepared well. Brisket needs low heat and long cook times to turn tender—the type of environment a smoker cultivates best.

But beyond a gentle cooking process, brisket is robust. You can bombard the cut with strong spices. You can hit it with assertive wood smokes. You can even give it a few quick jabs before you throw it on the smoker. Go on, it can take it. Brisket will only reward you with deep, bold, meaty flavors accented by a spice crust so good you'll have to restrain yourself from sneaking pieces.

This Memorial Day, instead of feeding your guests until they're full, feed them until they're satisfied. Feed them with brisket.

Ancho Chile BBQ Brisket
Recipe by Jack Gilmore, executive chef of Jack Allen's Kitchen in Austin, TX

What you'll need:
1 5 to 5 1/2 pound flat-cut (also called "first-cut") with fat trimmed to ½ inch on one side
4 tsp kosher salt
1 tsp brown sugar
2 tsp ancho chile powder
1 tsp paprika
1 tsp ground cumin
1 tsp granulated garlic
1 tsp coarsely ground black pepper
4 cups hickory or oak wood chips, soaked in water 1 hour

How to make it:
1. In a medium bowl, mix together the salt, sugar, and spices. Rub the spice blend over the brisket. Wrap the brisket in plastic wrap and refrigerate at least 2 hours and up to 24 hours.

2. Prepare your smoker to 300°F. Scatter half the wood chips over the hot coals. Unwrap the brisket and arrange fat-side up on the smoker grates.

Allow the temperature to slowly fall to 250°F as the brisket cooks and then maintain that temperature, adjusting vents or adding more charcoal as needed. The brisket is done when an instant-read thermometer inserted into the thickest part registers 160°F, about 3 ½ hours. Allow the brisket to rest at least 15 minutes before slicing and serving. 

Via: BBQ School Smoke Crowd-Pleasing Brisket