Brisket and ribs

Jimsmokes

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Greenville, SC
Small little packer.
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Trimmed
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Seasoned with lawry's and rub of choice then wrapped with leftover Christmas saran wrap.
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Next mornin mix rub grabber.
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Coat bottoms and go get grill ready.
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Come back and realize I have to make more of my dirty dog rub. Named for the bark it makes. Black pepper, kosher salt, garlic all coarse with onion powder. Give them a coat
Then do top/presentation side.
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Now I fire up grill,let rub get set and drink rest of coffee pot. Till grill gets up to smoke temp 180° then toss brisket on. First look at 5 hours.
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Gave it a spritz of beef broth and Elijah Craig rye.
Added ribs replaced smoke tube tha5 was almost done. Mesquite
Added pellets for a long overnight cook.
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Took a peak.
 
Alarm on ribs hits @ 5:30. 200° Time to make the doughnuts. Ribs surprisingly have a couple tight spots but was smooth by the time coffee was done. Brisket was butter everywhere but the tip off the flat. Wrapped it all up and held in oven at 150 without even looking till 1ish.
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