1 Brisket (we choose the inexpensive cryovac pack) 
Austin Spice Company's Texas Beef Seasoning #202 
1 Beer (your choice of brand) 
1 Large plastic bag 

Rinse the brisket. Sprinkle liberally with #202 seasoning. Place in
plastic bag and pour in the beer. Seal bag tightly and marinate overnight in
the refrigerator. 

Have your smoker well stoked and at 225 degrees. Place the brisket on the
rack fat side up. Cook for 2 hours per pound. 

Shrimp (size: 20-30 per pound)cleaned, deveined & tails removed. 
Fresh jalapenos (1/2 jalapeno per shrimp) 
Bacon (1/2 to 1 slice per shrimp) 
Austin Spice Company's Texas Red Lemon Pepper 
Wooden toothpicks or skewers 

Soak toothpicks or skewers in water for 30 minutes before wrapping the shrimp. This will prevent them from burning while cooking. Sprinkle Texas Red Lemon Pepper liberally over shrimp. Slice each jalapeno lengthwise, discard seeds & stem. Place 1 shrimp into a jalapeno half, letting the tail extend to (or past) the jalapeno tip. Wrap bacon around the shrimp-stuffed jalapeno. Fasten with toothpick or impale on skewer (figure 4-5 shrimp per skewer - we recommend putting a sliver of onion or cherry tomato between each - in any event, leave a little space between the shrimp so they cook thoroughly). Grill or broil skewers. Single shrimp wraps may be grilled or fried in a cast iron skillet. Serve with a shaker of Texas Red Lemon Pepper for added zest. 

4 ears corn, cut from the cob (or 2 1/2 cups frozen corn in a pinch) 
1/2 cup water 1 tbs butter 
1 1/2 tsp olive oil 
1/3 cup diced yellow onion 1 pound
(9-12) fresh green chiles (your choice of heat) 
6 Roma tomatoes, oven-roasted and diced 
6 cloves garlic, minced or crushed 
1 tbs Austin Spice Company's Texas Red Lemon Pepper 
2 tbs cider vinegar 

Combine corn, butter and water and simmer for 8-10 minutes. In a separate pan, saute onion and garlic in olive oil till transparent.  After the corn is tender, add the onion-garlic mixture, plus the rest of the ingredients. Simmer for 3 minutes, to let vinegar dissipate. Serve as sidedish.

12 oz Austin Spice Company Smoky Hill Barbeque Salsa 
2 tablespoons horseradish (or to taste) 
1 Tablespoon fresh lemon juice 

Blend ingredients and chill to allow flavors to mellow.