I seasoned the briskets with salt, pepper, paprika and garlic powder.
The ribs I seasoned with a rub found on google I have used in the past. Started the fire (mesquite & oak) in my 16 y/o custom pit from Lamm Enterprises in San Antonio, Tx. lit it and let it burn 45 minutes before putting the meat on. When I pull the meat to wrap I'm gonna use a can of Big Red to help steam and tenderize the meat.
They also want beans so I'm making 5# of pinto beans. The beans are coming along nicely.
In them is bacon, onion, tomato, jalapeno and cilantro.
More to follow later on...