Brisket and Rib questions

[TexasGuppie]

Okay...so the ribs and brisket I cooked on Friday went over really well with everyone ranting about "how good it is." Well folks, I think it can be better. What suggestions do y'all have for adding some really good flavor to my brisket? Marinade? Injection? Hoo-Doo-Voo-Doo?

And for the ribs: How do I finish 'em where they have that nice "red" look? Glaze? Add rub at the end? Krylon enamel?

Help the little fish please!

Ken

 

[Kevin]

Ken, The competitors here will have a lot more experience than me but I make a finishing glaze of sauce,butter,a dash of cayenne and pineapple juice. Just watch it closely and take them off as soon as it sets. Doesn't take long.

 

[thirdeye]

...And for the ribs: How do I finish 'em where they have that nice "red" look? Glaze? Add rub at the end? Krylon enamel?
Help the little fish please!Ken

I have the best luck with cherry wood for color. These spares were only mopped with a mix of cider vinegar, apple juice and a few drops of Wooster.

This is about 3 hours into the cook:

And here they are after about 5-1/2.:

 

[kcquer]

And for the ribs: How do I finish 'em where they have that nice "red" look? Glaze? Add rub at the end? Krylon enamel?

Ken, there's no "one way" to skin a cat, but here's what I do that works for me and my offset cookers.

I don't use sauce, but instead use a fairly heavy coating of rub. I do wrap for part of the cook and the last hour I spray frequently with Juicy Juice Apple Juice Concentrate. It comes in a 12 oz soda can in the juice aisle.
The concentrate combines with the rub to make a great glaze the last hour of the cook and the color is usually very good.

Thirdeye, those spares are looking dam fine Bro!!