Cooking times?


 
G

George (Northfield IL)

New member
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!
 
George,first of all,welcome to the forum! Now,to your questions. What tempurature are you planning on cooking at? At 225,a brisket takes about an hour to an hour and a half a pound. This is just a guideline though. Cook until a probe goes into it with no resistance at all! There is no magic temp when it's done. It could be tender at 195* or 205*.
For the ribs,definately remove the silverskin from the back of the rack. Smoke and other flavors will not penetrate the membrane. There are many differentcooking methods,but I like to cook unfoiled at 225* for about 5 hours. Good stuff right there! Let us know how it turns out!
 
Yeah, there really is not magic temp/time for smoking. Low and slow works for some, while high and fast works for others. Some foil, some don't. You just have to find what works for you. This site will provide a wealth of information and all kinds of different opinions.

If it was an exact science, nobody would win competitions, because everyone's BBQ would come out the same.
 
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.
 
I actually like to crank up the wsm and do a high temp cook. I like to cook it fat side down first so that the fat cap gets hit by the heat to render it off. I like to foil at about 170 and then out it fat side up and then take it out at 190-195. I let it rest for about an hour.

Good luck and remember nothing is gospel in bbq it as much an art as it is a science.
 
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