Best way to do both brisket and ribs


 
R

Ryan Dietz

New member
I'm going to have 3 racks of ribs and a 10 lb brisket this weekend. Thinking of putting the brisket on the top rack and then transferring to the bottom, but then wrapping it in foil with only a few hours left would force me to take the ribs off for a few minutes. What's the best practice here?

Using an 18.5 WSM with apple/hickory.
 
Just chuck the brisket on. When that thing hits 185-190, put your ribs on the bottom rack. You will need access to the brisket to probe for doneness. You should be flipping you ribs and taking the brisket off at the same time (about 2hrs later). Once you go through all that, just move your ribs to the top rack and rest your brisket. You realy want to shoot for doing everything at the same time. The less you open that lid, the better off you are.
 
Ryan Dietz said:
I thought 190 was about when the brisket would be done, but I think I have an idea of what you're talking about.
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+1. I'm moving to your side leaving the 203 or more IT! Must training more and more! But I need some more new friends at my table! I can't find easily voluntiers!
 
Enrico said:
+1. I'm moving to your side leaving the 203 or more IT! Must training more and more! But I need some more new friends at my table! I can't find easily voluntiers!
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Can I be invited for a meal if I'm ever your way? The post I've seen of your cooks look really good.
 
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