I've been doing a lot of US style low and slow BBQ recently after being inspired at how delicious the food looked on BBQ Pitmasters. Here's my attempt at Brisket and Beef Ribs. The most complicated part of this cook was trying to get the proper cuts from the butcher. Brisket turned out to be pretty easy, although initially I asked for a whole brisket and they kept aside a 5 foot long, 20kg monster which included the naval cut they'd normally turn into pastrami in the US. Cutting the front part off that was easy and got me exactly what I was after. As far as recipe goes, the only prep work was rubbing both the brisket and ribs with a heavy coat of 'Dalmation Rub' - 90% fresh ground pepper and 10% salt. The brisket was cooked @275f until the internal temperature was 203f and then wrapped up in butchers paper and rested in the esky for 2 hours before serving. The ribs were cooked at 225f until internal temperature reached 170f - but this was a mistake, as I'll detail later. Pieces of meat before cooking: Brisket Top: Brisket Bottom: Beef Ribs Top: Beef Ribs Bottom - I trimmed more membrane off after this photo was taken: Finished Results: Overall brisket: Sliced Brisket: Finished Rib: Overall very happy with how they turned out for a first time cook. The ribs weren't the right cut as the meat on top was drying out before the intercostal rib meat was cooked - will try to get the proper cut next time and cook til 195f or so. I added some chunks of red gum for smoke flavour when I added each piece of meat and that made a huge difference to the flavour rather than just lump charcoal, will be doing that everytime from now on.