Day one: thaw beef brisket and rub with BBQ seasoning.

Day two: smoke brisket for six hours with hickory and oak, mopped with vinegar and hot chile. Serve, thinly sliced, with buttermilk coleslaw, cornbread, and awesome wine.

Day three: chop up remainder of brisket and mix with a sauce composed of leftover Oklahoma Joe’s BBQ sauce, vinegar mop sauce, and ketchup. Put in a low oven for a couple of hours to make burnt ends. Pile onto homemade hamburger buns. Make a huge mess eating it. Be happy.