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Beef Brisket

Fat Boy Vinegar Mop Sauce
Meat Rub of Choice (We recommend Fat Boy Memphis, All Purpose, Steak or Prime Angus Rub)

Rub all sides of the brisket with rub of choice. Set aside at room temperature for 2 hours. Prepare your smoker according to manufacturer’s directions. Arrange the brisket fat-side down on the grate and smoke for 3 to 4 hours, mopping with Fat Boy Vinegar Mop Sauce every hour. Set the temperature to 225 degrees and continue to cook the brisket, mopping occasionally with sauce, until an instant-read thermometer inserted in the thickest part of the meat reads 203 degrees (this will likely take 6 to 8 hours).

Foil the meat and let it rest for 30 minutes, preferably in an insulated container such as a cooler so the meat stays hot. Slice with a sharp knife across the grain into pencil-width slices. Serve and enjoy!

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Memphis-Style Ribs

Fat Boy Memphis Rub
1 cup vinegar
1 cup water
1 slab pork ribs

Preheat the grill to 250 degrees. If using wood or charcoal, situate the coals on one side of the grill only, leaving the other side open for indirect cooking heat. Stretch the ribs out on a large baking tray, meat side down. Slide a knife just barely under the edge of the membrane at one end of the ribs and then use that loosened edge to pull the membrane off the ribs. Pat the ribs dry with a paper towel. Apply the rub as desired to the front and back of the ribs. Place the ribs meat side up on the grill and cook with indirect heat, for 3 – 3 1/2 hours or until the ribs are tender. Pour the vinegar and water into a shallow baking dish. Remove the cooked ribs from the grill and dip them into the vinegar water. Place the wet ribs onto a cutting board or a clean baking sheet and season as desired with more dry rub. Cut and serve. Enjoy!