A grilled medium ribeye is my steak of choice. Doesn’t need a ton of seasoning either. A little salt and pepper will do. And brisket is only tough because people tend to over cook the **** out of it. I make one every Christmas and I get it so it melts in your mouth. I typically get a 4 pounder, and I’ll smoke it at 225 or so for around 6 hours. At the very end I’ll pull it out and toss it in the broiler for 30 seconds on either side and it’s consistently exactly where it needs to be.