Kosher Texas-style smoked brisket and beef ribs

Use an unused smoker so the whole cook can be overseen; the mashgiach lights the fire.

Smoke the briskets and beef ribs on the reverse flow smoker, adding one rib a couple of hours later; manage the fire to keep the temperature low and steady.

Check at about eight hours for rendered fat, colour and bark.

Wrap in butcher paper when the colour and bark are right, at roughly 175 to 180 internal (guessed; checkable with an instant read thermometer).

The kosher briskets were trimmed heavily beforehand to the shape of a regular packer brisket.

Finish wrapped until perfectly tender.

Slice the beef ribs to serve.