Question: Brisket and Ribs

[Richard Marquez]

Tomorrow I have a 5lb brisket that I will be throwing on around 7am. Using pecan and apple wood (maybe hickory and pecan). I'll throw the ribs on about 6 hours or so after the brisket. My question in this case is what about the smoke wood? Nothing left after 6 hours so do I add more for the ribs? And what affect would this have on the brisket...I don't want to over smoke?

Lastly...is it a must to foil a 5lb flat at 160 (or so) internal to avoid drying out? Thanks.

 

[Lee W]

Richard, I'm sure you've developed your game plan by now, but I'll throw you my opinion.... Yes on adding smoke for your ribs. Are you sticking with the same wood as the brisket or changing it up? I would also say foil for the two reasons you have already identified - moisture and oversmoke. Definately foil if you are switching up the smoke for the ribs. Sounds like a fun BBQ day!

 

[Glenn W]

Agree with Lee, however if you have a kettle I would do the brisket on it and foil after it reaches 150-160.

 

[K Kruger]

It's not that it is a must to foil brisket - it is that it is, if not a must exactly, very nearly so - to foil pieces of briskets, which is what you are cooking.

 

[Noe]

Richard imo i would cook the small flat and the ribs at the same time, unless you want to do two cooks. Both meats should take about the same amount of time to cook give or take 1 hr.