Search results

Thanks, guys, for the welcome and for the info. I want to do a brisket in a couple of weeks for a small party at the house, and want a fool-proof recipe. Guess I'm going to have to resign myself to the fact that it may not come out "perfect," and that I'll have to refine during subsequent smokes.

Is there a rule of thumb for smoking time/temp for beef brisket? Baby back ribs? The briskets that they have at Costco don't have much of a fat cap. Is it OK to use these in the smoker? Should I keep the silver skin on the ribs? I'm going to use a rub for both meats. Thanks!