Uncut spares on the Lang, smoked for 3 hrs, foil for 1 and pull em.
Put back on smoker still foiled for about an hour (i put 4 racks in a full pan and cover) then unfoil and on the grate to firm up and sauce (glaze).
Came out very nice, not over tender. Hold in cambro uncovered or warming box!
YMMV (BBS mod)
Pitmaster @ Lockharts BBQ
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR