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Smoked 0.99/lb Brisket & Spare Ribs Part #1

HEB grocery had brisket and spare ribs on sale for 0.99 per pound so I smoked some with hickory. I use stoned ground mustard & Suckle Busters Comp rub on them... The ribs were finished off with 3/4 BBQ from suckle Busters and 1/4 local honey.
Ingredients
  Brisket 14 Pound
  Shortrib 10 Pound
  Prepared mustard 1 Cup (16 tbs) (or use stone ground mustard)
  Barbecue rub 2 Cup (32 tbs) (Suckle Busters Competition rub)
  Barbecue sauce 1 Bottle (1 l) (Suckle Busters Bbq sauce)
  Honey 1 Cup (16 tbs)
Directions

GETTING READY
1. Set the brisket on a large sheet of plastic wrap or on a meat board.
2. Sprinkle the dry rub on both sides of the brisket.
3. Rub the mixture onto the brisket so that it forms and nice crust all over.
4. For the spare ribs, remove the white sinuous and membrane using a meat knife or scissors.
5. Smear a good amount of mustard all over the ribs.
6. Wrap the meats tightly in the plastic wrap. Place in a roasting pan and let marinate refrigerated at least 6 hours or overnight.
7. Remove the meat from the refrigerator and let come to room temperature.
8. Soak mesquite wood chips in a large bowl of water for 1 to 2 hours.
9. Remove, drain and set aside.
10. Prepare a smoker with charcoal and the wood chips according to the manufacturer's instructions to 180 to 200 degrees F. Place the water pan in the smoker and add water to the fill line, about 2/3 full.

MAKING
11. Place the unwrapped brisket on the lower rack off the direct heat and the spare ribs on the rib rack.
12. Close the lid, and cook, regularly stoking the fire and adding additional chips, until an instant-read thermometer registers an internal temperature of 150 to 160 degrees F., about 4 to 5 hours. Remove the spare ribs from the grill and let rest for 20 minutes.
13. Combine the honey and the barbecue sauce in a bowl. Using a meat mop, slather the sauce over the ribs, all over and both sides.
14. Place the brisket and ribs in separate plastic bags and seal the bags well.
15. Return the meat in the bags to smoker and let cook for another 8 to 10 hours or overnight at very low heat.
16. Remove the meat and let rest for 1 hour before carving the meat.
17. Drain the juices accumulated in the cooking bags.
18. Slice the brisket against the grain.
19. For the ribs, cut between the bones.

SERVING
20. Serve the meats with a Barbecue Sauce on the side for dipping. You can use the meat juices to prepare the sauce.
21. The brisket meat can be used for sandwiches.

Things You Will Need
Smoker

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Servings: 
20

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