Soak in beer for 8-10hrs. Remove from soak and pat dry. Rub in Wostershire sauce all over , then rub with onion and garlic powder. Start your fire, oak only, and soak your Mesquit chips in hot water for 30min. while the pit warms up.
Place your meat on the pit with a small pan of water beneath. This is to prevent the meat fron drying out. Put wet chips on fire and close pit. It should smoke at 150-200deg for 8 hours. Continue to add wood and wet chips to maintain tenp and smoke. Remove meat and wrap in two layers of foil. Return to pit and increase heat to 300deg. Cook for 2-3 more hours.
Remove meat and unwrap, drain off fat ( the dogs love this too!) and split brisket at center fat line. Thin slice, add sauce( if you want to, I don't) slise a sweet onion, some dill pickles, and raw, or pickled jalepeno, and ENJOY!!!
As for the beef ribs. Trim fat, rib with same as Brisket, place unwrapped on pit and smoke for 6 or so hours. When the meat pulls away from the end of the bone they are done.
Texas style cookin!
Oneshooter
Livin in Texas
