Got inspired by Donnie's PBC Brisket thread. There were a few other things I wanted to say about his process, but I forgot what I wanted to say. Anyhow, Foil is the Chit!
Going with Oak chunks. All went in a 1PM. Brisket may need to get foiled since I don't have BP. I might use some a bit of a different approach with Saran Wrap. Looking for that same "doneness". Most of the rub was Kosher salt and pepper with some of the PBC All Purpose Rub. Ribs were hit with Salt Lick Rub.
Trusty Grilling/Smoking Pooch at the ready. Coco was helping me clean the pavement!
Total of 16 Rib Bones!
Was able to get a packer at 1.99lb. This this was SOOOO loose and flexible and hardly any fat. Hope is turns ta budder!