I'm doing a 16hr smoke on a14.5lb Brisket then adding at last 5hr 12lb prime rib. Seasoning with sea salt and pepper. Little Olive oil. Temp 225-230 +or - . Going to tie prime rib into a roll. No bones on it. Fat up or down. Any tips. Do's or dont's? Start with lump coal and wild plum wood. Any suggestions? Would black berry brandy work as a spray down every 2hrs or not.