Well I let one of the beef plates brine for 14 hous alongside the baby backs.
You know what? There wasn't a whole lot of differnce from the unbrined, though we both preferred the brined. Brined was a nicer texture, a bit more tender, and because we were afraid of double salting, a bit under-salted.
It was tough conditions here today, around freezing with a 12mph breeze, so even with the Bradley Digital 4-rack set at 280F, it would hover around 208F. So we foiled the pork after 4 hours of smoke and the beef after 5 hours and moved to he gas oven @275F for final cook, uncovering and glazing the pork for the last hour.
Beef was bang-on, pork was a bit mushy, but the sticky, toothy mahogany bark made up for that.
We ageeed, it was one of our best cooks, especially jugglng two kinds of meats.
Have a great weekend everybody, and don't be afraid of brinng that beef. I am voting YES!