Preheat your smoker to 225°F (107°C). Rub the brisket with a mixture of smoked paprika, garlic powder, onion powder, black pepper, salt, brown sugar, and mustard powder. Let it sit for at least 30 minutes.

Smoke the Brisket

Place the brisket in the smoker and smoke for about 1.5 hours per pound, or until it reaches an internal temperature of 195°F (90°C).

Rest the Brisket

Remove the brisket from the smoker and let it rest for at least 30 minutes before slicing.

Mac & Cheese Preparation

Cook the Pasta

Cook elbow macaroni according to package instructions. Drain and set aside.

Make the Cheese Sauce

In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk, cooking until thickened. Stir in cheese until melted, then season with salt and pepper.

Combine

Mix the pasta with the cheese sauce and serve warm.

Collard Greens Preparation

Sauté the Collard Greens

In a large pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add chopped collard greens, vegetable broth, and red pepper flakes. Cook until greens are tender.

Season

Season with salt to taste and serve.

BBQ Sauce Preparation

Combine Ingredients

In a saucepan, combine tomato sauce, smoked paprika, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, and salt.

Simmer

Simmer over low heat for about 20 minutes, stirring occasionally. Adjust seasoning to taste.