It looks like you're new here. If you want to get involved, click one of these buttons!
here's how it turned out....
i cooked it at 300 indirect for 4 hours over oak. when it got to 150deg i wrapped it in three layers of parchment paper and cooked it until the flat was at 201. i pulled it, wrapped it in a towel & put in a cooler for 2hrs. pretty tasty, but i'm looking forward to cooking the whole brisket next time. i'd like to try the travis method. thanks to all for the advice.
finally made the ribs, here's what i did;
put rub on two hours prior to cooking. coated in oil, then red eye express. cooked over pecan in a rib rack for five hours at 225 w/ plate setter legs up. tried three different bbq sauces on them and taste tested. we all thought the 12 bones sauce was the best. they turned out great, thanks to all for your advice.