14lbs USDA Choice from my favorite butcher.
Trimmed up and cut off about 2lbs of the flat for later.
Rubbed, then wrapped. I'll be injecting before it goes on the grate in the morning.
The baby backs look really nice!
Removed most of the membrane.
Some mustard and rub.
Wrapped up and back in the fridge with its Brisket Cousin!
My challenge will be to have everything done on time. I'll do the ribs 3-1-1 I think, but better get up pretty early for the Brisket! The last big one cooked faster than I expected.About 10hrs. I've been foiling at 150 internal and poke at 195-200. If it's ready, then toweled, and in to the cooler. My past results have exceeded my expectations, in terms of flavor, texture and juiciness.
I'll report back in the AM once the fires lit. Pretty cold here too.