![](http://i1173.photobucket.com/albums/r594/cookshackforum/AndyJ/20140609_083110_Android.jpg)
Put on a couple of coats of MaxQ's brisket rub and let them sit for a few hours, then sprinkled with some Simply Marvelous Peppered Cow rub.
![](http://i1173.photobucket.com/albums/r594/cookshackforum/AndyJ/20140609_111724_Android.jpg)
Then into the FEC at 160 for 2 hours, then bumped up the temp to 250 for another 2 hours.
![](http://i1173.photobucket.com/albums/r594/cookshackforum/AndyJ/20140609_112040_Android.jpg)
Once they hit about 160-170, into a foil pan with a cup of hot beef broth and a sliced onion. Covered with aluminum foil and back in for another 4 hours at 275.
![](http://i1173.photobucket.com/albums/r594/cookshackforum/AndyJ/20140609_151103_Android.jpg)
They're done, once the meat starts falling off the bones.
![](http://i1173.photobucket.com/albums/r594/cookshackforum/AndyJ/20140609_195025_Android.jpg)
Then grabbed the meat rakes and shredded everything. On to a fresh baked roll with some of the onions and a side of corn bread casserole. YUM!
![](http://i1173.photobucket.com/albums/r594/cookshackforum/AndyJ/20140609_200318_Android.jpg)
![](http://i1173.photobucket.com/albums/r594/cookshackforum/AndyJ/20140609_200332_Android.jpg)