BBQ (not grilling) Brisket and Pork Ribs

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We love our BBQ, I mean what could be better than eating a large chunk of meath that has been slowly smoking over fruit wood for hours? I do not think that most people are going to do this more than a couple times a year. My husband and I do it year round, just for the love of the food. Because in the middle of the mid-west winter people want to be reminded of summer and a properly BBQ'd piece of meat does that. I have found a way to mach real BBQ on a gas grill. Before we get to that let's talk about seasoning. I have found the best base is a dry rub starting with equal parts raw sugar, kosher salt and pepper and a variety of other spices. 1 c raw sugar 1 c kosher salt 1 c ground pepper 1 c other spices, garlic, onion, rosemary, smoked paprika, chipotle, mustard, ginger, cayenne, etc... I like to freeze and thaw large pieces of meat for BBQ. Especially when you are dealing with Brisket or other tough meats this helps break it down and make it more tender. I like to apply the dry rub up to 1 week in advance, it really does change how the meat acts and tastes. With that said, there is no problem with applying it as you are putting your meat on the smoker. This should go without saying but, after you apply the rub, until you throw it on the BBQ, keep it refrigerated. For PORK ribs, it takes about 3 hours For a BEEF BRISKET 12 hours This is the optimal time I have found for tenderness. I am certain you could BBQ these meats for longer, but why???? The big key is keeping the temperature low. Probably around 250 if possible. COOKING WITH GAS If you are cooking with gas, there is a shortcut to give the charcoal and wood flavor. Take a large cookie sheet or roasting pan that you don't mind trashing and line it with foil. Once it is lined you can pour in about 1/2" layer of smoking wood chips and 1 cup of water or beer. Cover the wood chips with another layer of foil and poke lots of holes in it. Put the meat on this and cook it low for the same amount of time that you would over charcoal and wood. COOKING WITH CHARCOAL AND WOOD If you are cooking with charcoal and fruit/nut wood the secret it to use small amounts of charcoal and add more when ever the grill starts getting hot. I have a few notes on charcoal and wood BBQ: 1. I prefer hardwood charcoal over pressed briquettes, it burns quicker but I think you get a better flavor from it. 2. I am not a fan of Mesquite or Hickory. When I choose my wood I think about the character of its fruit with the meat I am cooking. I love apple and cherry. We have been using a combination of Apple and Black Walnut and get rave reviews on it. 3. Unless you have a smoker box on the side of your grill, or an actual smoker I can not tell you how to produce the results. 4. Turn the meat! As much as some people like the charred end, no one wants a carbon rock! You only need to turn it every few hours. If you turn it more than that you are letting all the smoke out, less than that are you are well on your way to making charcoal. IF YOU WANT THE BRISKET FOR LUNCH If you would like to have the Brisket for lunch there is a shortcut. The night before smoke it for a minimum of 2 hours. Put it in the over overnight at 225. When you wake up in the morning smoke it for a minimum of 2 more hours. When I have done this I use more smoke than usual because I am trying to impart the same amount of smoke in less than half the time. Most people will not know that you cheated. I have yet to meet anyone who is not grateful for good BBQ.