Doing up brisket and St. Louis cut ribs tomorrow. Smoking the brisket today and will warm up tomorrow in the oven so I have room for the ribs tomorrow in the pit. And, of course they don't take nearly as long as brisket, and I'm serving it all up around 3 pm. Bought a whole brisket and trimmed it myself. I have normally bought the Costco brisket flats and had 3 or 4 to deal with. This is a big hunk of meat, but much easier dealing with one slab vs several.