For my second smoke on the WSM, I'm doing a 7 lb. brisket and 3 racks of baby backs. I've got a couple of questions before I get going Sunday morning.
For the brisket, I'm thinking of going simple with a pepper, salt, and a bit of cayenne rub. I'm trying to get a handle on time for 7lb. at about 225 - 250 temp, how long do you think it will take and do you wrap and at what temp would you wrap?
I'm trying to figure out how to place the two meats. Do I set the brisket on the bottom rack and then 5 or so hours later put the ribs on top? I've got a rub going on the ribs, will that just drip down on the brisket and ruin it? The rub for the ribs is a bit more complicated with spices and brown sugar, etc. and I don't know if that's going to spoil the brisket. How would you do it?
Thanks everyone, I can't wait to get started!
For the brisket, I'm thinking of going simple with a pepper, salt, and a bit of cayenne rub. I'm trying to get a handle on time for 7lb. at about 225 - 250 temp, how long do you think it will take and do you wrap and at what temp would you wrap?
I'm trying to figure out how to place the two meats. Do I set the brisket on the bottom rack and then 5 or so hours later put the ribs on top? I've got a rub going on the ribs, will that just drip down on the brisket and ruin it? The rub for the ribs is a bit more complicated with spices and brown sugar, etc. and I don't know if that's going to spoil the brisket. How would you do it?
Thanks everyone, I can't wait to get started!