Our founding fathers understood the essence of good BBQ. They knew over 100 years ago that you need a healthy dose of uncooked meat and a love for being outdoors. A little bourbon never hurt either. They had a working formula that is often lost in our Age of Technology: Fire + Relaxation = Good BBQ. It's the very same formula that made American BBQ famous.

Nowadays, it seems Backyard BBQs across this proud nation are being run by grillmasters more concerned about a televised baseball game, than tending burgers. I should know; I used to be one of these people.

I have several friends who own outdoor 20" televisions specifically for BBQs. They'd stand over the grill watching A-Rod step up to the plate while the burgers burned on through the afternoon. "Hey! People! Can someone come tend to these burgers for me?"

Now I'm not a burger hater-far from it. But I've always believed The Hamburger was something we invented to be more neatly consumed in cars. Growing up as any warm-blooded American did, I ate three, four, maybe five burgers a week, all of them in cars. That goes double for The Hotdog-which was perfectly engineered to be eaten without ever taking your eyes off a baseball game or a busy highway. So with everyone and their cousins grilling up backyard burgers, wouldn't you like to try something new?

How about slow-smoking beef brisket for 10 hours? Despite the daunting fact that you've probably never cooked anything for more than three hours, a good brisket can actually save you money and be easier to cook! Sure, you have to cook it a lot longer, but instead of slaving over the grill for an hour with burgers, you can put a brisket on the grill and if your heat is just right you can elect to completely forget about it-for at least a few hours.

Preparing a brisket is simple; generously rub in brown sugar and pepper, and then slow smoke it on low over a drip pan for approximately one and a half hours per pound of brisket. Use any wood you like for the smoke and remember, do not put the brisket directly over the flame.

Check it once every hour to make sure the sugar isn't smoking. If it is, your fire is too hot and you'll need to sprinkle the top of the brisket with a light coat of apple juice. This neutralizes some of the burnt flavor you don't want the sugar to take on. If the fire is still too hot, simply take the entire brisket out until your unit cools down. If your grill is as low as it will go and you're still running hot, prop the lid open with a steel wrench to provide extra ventilation. No matter what, don't panic. You won't hurt the brisket.

You want an ambient temperature of 225 degrees Fahrenheit. Use an oven thermometer for your virgin attempt and make a few prototypes before inviting company over. Trust me.

Next, you'll need to let the brisket ease. This removal stage is still far easier than flipping burgers. Just let the slab of meat hang out for roughly 10 minutes. This allows it to cook thoroughly and in the process, makes it far easier to cut. Slice it against the grain in thin slices and pile it over anything nearby and cover it with your favorite BBQ sauce-nothing fancy, the sauce is an optional condiment anyway and I think in Texas it's against the law to put sauce on a fresh brisket. Now day-old brisket is allowed sauce. Just heap it over a burger bun so you can eat it in your car.

Convenience and quality.

Sound easy? It is. It's almost too easy. And think about all that free time you have for the next 10 hours. Now you can spend that extra time relaxing, without ever having to take your eyes off the big game.