brisket/rib cook


 
J

John Heutz

TVWBB Fan
Looking for some advice on a brisket and spare rib cook I'm planning in a couple of weeks. I see plenty of information on brisket/butt combo cooks but not much information on brisket/rib cooks.

The briskets I get around here run about 6lbs while the pork spares (2 racks) are somewhere between 11-12 pounds. The plan is to put the brisket on at about 10am and the ribs on at noon. Do these times look ok? And should the brisket go on the top rack or bottom? Suggestions? Recommendations?
 
My spares take at least 7 hours. Are you trimming the spares down?
When you add the ribs be ready to lose some heat until you come back up to temp with adding cold meat. Briskets vary for me on cook times. What temps are you aiming for?
 
My spares usally cook 6 hours. Everything I cook, I shoot for a lid temp of 250.

I'd like to pull the brisket at 180 degrees or so.
 
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