Small Brisket, beef back ribs and meatloaf

[Tim Mulvihill]

So I was going to smoke a 2.5 lb brisket (didn't want to screw up a big one first time). I wasn't going to inject because it's choice grade.

I'm also throwing on a couple racks of beef back ribs. And then a 2+ lb meatloaf toward the last 4 hours.

Is it okay to not inject the brisket? Approx time for the brisket? How should I slice it, with the grain, or against?

Does the toothpick test work for beef back ribs? Better test?

 

[Marty W]

It depends on what temp you are cooking at for the brisket. I have always heard 2 to 2.5 hours per pound at 225. I am not much of an expert with cooking brisket but if I were you I would inject as much liquid as possible. I am assuming you are just cooking a flat and that is the part I have the most trouble keeping moist. I do know you want to make sure to slice against the grain. Not sure about the toothpick and beef ribs. Here is a good source of information Beef Ribs.