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INGREDIENTS

1 teaspoon chili powder
1/8 teaspoon dried oregano
1 pinch onion powder
cayenne pepper to taste
garlic powder to taste
salt and pepper to taste
1/2 cup butter, softened
6 ears corn, husked and cleaned

DIRECTIONS

Preheat grill for medium-high heat.

In a medium bowl, mix together the chili powder,

oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper.

Blend in the softened butter.

Apply this mixture to each ear of corn, and place each ear

onto a piece of aluminum foil big enough to wrap the corn.

Wrap like a burrito, and twist the ends to close.

Place wrapped corn on the preheated grill, and cook 20 to 30 minutes,

until tender when poked with a fork.

Turn corn occasionally during cooking.

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Ingredients:

• 1 beef brisket, about 8-10 pounds
• For Rub:
• 1/2 cup paprika
• 1/4 cup black pepper
• 1/4 cup brown sugar
• 3 tablespoons salt
• 3 tablespoons chili powder
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon cayenne

Instructions:

Preheat smoker and add wood chips of your choice.

Clean and dry the brisket. Combine rub ingredients and apply onto brisket.

Place brisket in smoker for 8-10 hours. Keep the smoker temperature at about 220 degrees.

To increase tenderness, take the brisket out of the smoker, wrap in aluminum foil and place in oven at 180-200 degrees F. for the last two hours.

Typically after 8-10 hours a piece of meat will have absorbed as much smoke as it can and additional smoking may impart a bitter flavor.

Take brisket off of heat and allow to sit for 20 minutes before slicing.

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