1.) THE RUB: Start with about a 5-lb brisket. (Ask butcher for the flat cut, with about a half inch layer of fat), then apply BBQ rub(SEE RUB SECTION FOR CHOICE OF RUBS)
2.) IGNITION: Start with oak or hickory charcoal at the bottom of grill and let it burn down to a white ash.
3.) SMOKE: To produce smoke place another few pieces of wood(Mesquite) on top of the already burned hickory or oak, this then should produce some smoke. You can then cover and let sit for a few min.
4.) GRILL TEMP: Open the vents on grill (bottom and top), and place thermometer in until it reads at least 225`-250`.
5.) HEAT: Place a foil pan filled half way with water opposite of the burning wood charcoal and place the brisket directly over the water.
6.) SLOW SMOKING: Make sure to check coals about every hour to control and maintain the temperature(225-250`). After about 4-5 hours insert a thermometer and check to see if it has reached 160`, if it has pull it off.
7.) WRAP IT UP: Transfer over the brisket to some heavy duty foil and pour about half a bottle of your favorite lager beer, then wrap up the brisket and seal in the juices.
8.) THE FINAL LEG: Return wrapped brisket to grill, making sure the coal is still hot enough and cook for about 2 more hours or until it reaches about 190`.
1.) PREP: First rinse whole rack of beef ribs, prepare Rub(SEE NEXT SEC FOR RUBS & HOMEMADE BBQ SUACE), Follow the same steps as the other meats when starting the fire in your grill!!
2.) SMOKE IT: Place ribs in smoker for about 4-5 hrs at a temperature around 230`-250`, make sure you turn your ribs every hr to evenly cook them.
3.) BBQ: About a half an hr before ribs are complete, brush your favorite BBQ sauce or homemade suace on the ribs, to your liking.
