Beautiful Brisket and Beef Short Ribs on the smoker

Smoked Brisket and Beef Short Ribs Recipe
Ingredients:
For the Brisket:
1 whole packer brisket (10-12 lbs)
2 tbsp kosher salt
2 tbsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp paprika
1 tsp cayenne pepper (optional for heat)
Olive oil or mustard (for binding the rub)
For the Beef Short Ribs:
4-6 beef short ribs
1 tbsp kosher salt
1 tbsp black pepper
1 tbsp smoked paprika
1 tbsp brown sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
Other Ingredients:
1 cup beef broth (for spritzing)
1/2 cup apple cider vinegar (for spritzing)
1 cup BBQ sauce (optional for serving)
Instructions:
1. Preparing the Brisket and Short Ribs
Trim the brisket: Remove excess fat from the top, leaving about 1/4 inch of fat for flavor and protection. Trim any silverskin and hard fat.
Apply a binder: Coat both the brisket and ribs with olive oil or mustard to help the rub stick.
Season: Mix the seasonings for both the brisket and ribs in separate bowls, and generously coat all sides of the meat. Let them sit for 30 minutes while you prepare the smoker.
2. Setting Up the Smoker
Preheat your smoker to 225°F (107°C).
Use wood like oak, hickory, or pecan for a rich, deep smoke flavor. For a slightly sweeter profile, use fruitwoods like apple or cherry.
3. Smoking the Brisket and Short Ribs
Place the brisket and short ribs on the smoker with the fat side up for the brisket. Insert a meat thermometer into the thickest part of the brisket.
Smoke low and slow: Let the brisket and ribs smoke until they reach an internal temperature of 160°F (71°C), usually about 6-8 hours for the brisket and 4-6 hours for the ribs.
Spritz every hour: Mix the beef broth and apple cider vinegar in a spray bottle. Lightly spritz the meat every hour to keep it moist and flavorful.
4. Wrapping (Texas Crutch)
Once the brisket hits 160°F, wrap it tightly in butcher paper or aluminum foil. You can do the same for the ribs at the 160°F mark.
Return them to the smoker and continue cooking until the internal temperature of the brisket reaches 203°F (95°C) and the ribs are fork-tender, usually another 2-4 hours.
5. Resting
Once the brisket and ribs reach the desired internal temperature, remove them from the smoker and let them rest in a cooler (or wrapped in towels) for at least 1-2 hours. This helps the juices redistribute throughout the meat.
6. Serving
Slice the brisket against the grain into 1/4 inch thick slices.
Serve the beef short ribs as whole, deliciously tender pieces of meat.
Optional: Serve with BBQ sauce on the side.

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Well Done Job