Season 2-4 hours before you smoke (I do mine over night)
light smoker and smoke at 225-250
Place on smoker fat cap DOWN
Once internal temp of the pork is between 150-160 place in pan and add 1/3-1/2 cup of either Dr Pepper, or apple juice or a vinegar based bbq sauce.
Wrap the top of the pan and continue cooking until internal temp is about 200 (198-202).
Remove from smoker and let rest in an empty cooler for at least 30 mins.
Pull apart and reseason. Add 1/2 of the juice collected in the pan while smoking. Toss like a salad.
Trim excess fat from meat side of brisket
Season brisket with brisket rub and let rest for 1-2 hours
Light smoker and set temperature to 225-250F
Place brisket on smoker fat side down
Cook until internal temperature reaches 160-165. Wrap with foil. Add 1/3-1/2 cup beef broth or Kosmosq Brisket Mop to foil when wrapping
Continue to cook until internal temperature reaches 200-205. Use a sharp thermometer to poke the flat. When the brisket is done there should very little resistance when you poke it into the flat.
Remove from smoker and let rest for at least 30 minutes preferably 1-2 hrs.
Slice 1/8" - 1/4" thick slices against the grain.
Season with pork seasoning 1 hour before smoking
Set smoker to 275 degrees
Place ribs bone side down for 90 mins
Wrap and add butter, honey and brown sugar to meat side
Place back on smoker wrapped bone side UP for an additional 90 mins.
Let rest 15 -30 mins in a cooler.
Slice between bones and enjoy.