Smoker

The day before, take the brisket out and pat it dry.
Season the brisket with a generous amount of dry rub spices on all sides.
Wrap brisket and put back in the fridge over night.
Preheat smoker to 250 F.
Cook brisket on top rack, fat side up, with a water pan underneath.
Cook until the bark is set and the temperature stalls which should be when the internal temp reaches around 170-175 F.
Wrap brisket in butcher paper.
Set smoker to 275 F.
Cook until the brisket reaches an internal temperature of 201 F.
Let brisket rest for 2 hours before cutting.

The day before, trim the top fat down a bit and reason the ribs with dry rub seasoning.
Preheat smoker to 275 F.
Cook ribs on top rack.
Cook unwrapped until an internal temperature of 208 F.
Let the ribs cool for 1 hours before serving.

Remove the membrane and reason the ribs with dry rub seasoning, 1 hour before cooking.
Preheat smoker to 275 F.
Cook ribs unwrapped on the bottom rack for 2.5 hours.
Wrap the ribs in tin foil and add butter, maple syrup and brown sugar.
Cook ribs for another 2 hours until probe tender with an internal temperature around 205 F.
Add BBQ sauce, make a foil boat and put ribs back in the smoker for 10 min to tack up the sauce.