Smoke something low and slow all day and eat it that night

The Recipe

1. The day before, get a cut that rewards long cooking and rub it with salt and spice overnight.
2. In the morning, set up whatever you can smoke in (a kettle grill, a borrowed smoker, a rigged box) and get a low, steady fire going with wood, not just coals.
3. Get the meat on early and keep the heat low and even, feeding the fire rather than blasting it.
4. Leave it for hours, checking rather than fussing, and use the waiting to make the things you will eat it with.
5. Pull it when it gives, not when the clock says, and let it rest wrapped.
6. Eat it that evening, with your hands if it suits.
7. Note what the fire did that an oven never would.