Brisket only counts if you have a pink smoke ring at least 1.5 centimeters or like 2/3 an inch.
Ribs are best smoked because you need to render that visceral fat differently than say a fat cap.
Venison blend sausages that you make in natural casing is also a great smokey many don't think about
Pineapple luau pork type shi
Get a whole piglet and pineapple that cavity.
Spatchcocked chicken and when turkey seasoning
True delicacy is a smoldered beef head cooked overnight for barbacoa tacos in the morning.
Brisket is pretty easy to get a good smoke ring on because it takes smoke really well the key is to season it good but dont get crazy with the flavors salt, pepper, garlic works great but can add onion or whatever you like. just got to make sure you trim that extra fat cap off or it kinda ruins the experience imo. ribs yeah smoked is the best way to do it. i kinda want to try a pork butt here soon for some good smoked pulled pork. my girl wants me to do some smoked chicken, i think if i do it ill still go beer can and season with salt, pepper and lemon pepper and see how it goes.