Dino Ribs (x2) with Pecan oil S&P rub! Resting in the cool box for smoking tomorrow in the Masterbuilt XL 5 lb. Tri-tip also in cool box with the same rub for tomorrow! Never done one of these before!! We LOVE the point off of Brisket, You know that fat meaty portion with all the flavor!! I asked the guys at Johhny Gs if they had or knew where I could get just points. We always end up using the flat for casseroles or tacos/enchiladas, but prefer the point! Can't get em. I'll have to try HEB, they always have flats, the points have to go somewhere! I can't believe when I go into a meat joint and their slicing off all the fat and good stuff because folks what lean. I always walk out with a bag of trimmings because they're throwing away the best part!! He said these tri-tips are to die for, just do em up like a brisket but go Rare to MR! Do em up like brisket here in Texas, means S&P with something to make it stick. I have usually use olive oil, but have this pecan oil, we'll see how it goes!!! I seen the grain runs different directions, so I made a slight cut facing the point for slicing. See how it turns out, though I usually don't go to all the trouble of separating and juggling the brisket for slicing. Decide tomorrow on wood, probably post oak or pecan chunks!