Apply Rub & Roast Brisket

1. Mix all the ingredients together and apply a thorough coating to meat. Cover and refrigerate for 12 hours. Note: the spice mixture may be stored for several months in an air tight container in a cool, dark place
2. Place cured brisket on a rack in a roasting pan or on the grill. Pour about 1" of water in the bottom of the pan. Cover securely with plastic wrap them two layers of tin foil. The temperature of the cooker or oven should be maintained at, or at least close to, 225º. Cooking times depend of the size of the brisket. Estimate 2-3 hours per pound of meat so plan accordingly. Cook it to an internal temperature of around 185-190º
3.  Always carve brisket across the grain. All beef should be carved this way but specially brisket. The muscle fibers in brisket are long and stringy. If you cut with the grain, those fibers are almost impossible to chew

Ancho Chile-Chocolate BBQ Sauce

1. In a saucepan over medium heat, add butter and cocoa nibs
2. Slowly pan roast the cocoa nibs until aromatic and smelling like brownies
3. Add the ancho chile and your favorite BBQ sauce. Simmer about 15 minutes, place in a blender and puree until a smooth consistency is achieved

Rosemary Cheddar Biscuits

1. Preheat oven to 375º
2. In a mixing bowl, combine all ingredients and mix by hand until incorporated
3. Transfer to a mixer in small batches and process in short bursts until better is 'cut in."  This insures the fat is well dispersed throughout the dough.  Do not over-mix to avoid chewy biscuits
4. Using a small scoop (¾"), portion out onto a non-stick baking pan and bake at 375º for 8 minutes

Hot Weed Slaw

1. In a large bowl combine all vegetables
2. For the dressing, in a separate bowl combine mayo, sour cream, buttermilk, season to taste with celery salt, salt, pepper and sugar
3. Mix a little dressing into the vegetables. Add as much or as little dressing as desired