FoodResourceSkillingConsume
Restores major health and briefly boosts strength and morale.
StackableConsumableEquipped
Bonuses
- Health
- 60
- Strength
- 8
- Morale
- 5
Tier III · Rare
Texas BBQ BrisketFood
Pink-smoke ring deep as a finger around the outside of the cut, bark the color of old leather, fat rendered clear enough to pool along one edge of the slicing-board. Pulls apart under a fork without needing a knife to ask twice.
FoodTypeAlso resource, skilling · Consume action
RareRarityTier III
160 $KHashValue
1.3 kgCarry1×1 — 1 cell · stacks to ∞
2Level req.90s cooldown
Entry
Item
The Texas BBQ Brisket is slow-cooked decadence. Thick slices of marbled beef soaked in smoky spice and tangy sauce. It melts in your mouth and sticks to your resolve.
Favored by warlords, engineers, and wandering preachers alike.
Smoked for 18 hours in the wreckage of Fort Codeburn. Sauce recipe protected by ex-marines and one pitmaster AI.
- Restores 60 health
- Grants +8 strength and +5 morale for 180 seconds
- Cooldown: 90 seconds
- Can be shared for a morale bonus party effect
- Meat is slightly radioactive in some zones, may be used in rituals
- Storage required: airtight or refrigerated crate
“The ribs gave me hope. The brisket gave me courage.”
- Final page of the Meat-Prophet’s Cookbook
Legends say a whole battalion surrendered just to get one more bite. Smoke rings tell the truth.
Credit
Section titled “Credit”
Pit Ritual
The fire smolders low.
DevLog
Section titled “DevLog”- 05/30/2025 - Texas BBQ Brisket added as rare food item with health, strength, and morale bonuses
Spoilage
Section titled “Spoilage”Left too long, it spoils into Rotten Food.
Mechanics
How it works
Crafting, equipment, and effects declared on this entry.
Consumption
- Perishable
- 172800s shelf life
- Spoils into
- Rotten Food
Chronicle
Lore
Smoked in an offset pit the cook built from a steel drum and half a trailer axle, fired with a mix of oak and pecan that his father did not approve of and his uncle did. The brisket goes on the pit at two in the morning and comes off when the cook says it comes off, which is never earlier than four in the afternoon. The sauce is served on the side, always, because the cook takes the view that putting sauce on the meat before the eater has tasted the meat is an insult to every hour of the smoke.
Art by KBVE Pixel Workshop.