Lucasiowa76
New member
I am wanting to smoke both St. Louis ribs and a 2lbs flat brisket tomorrow and I am wondering what is the best way to do it...without screwing them both up. I have read the posted smoking guide and I see there is about a 10 degree cooking temp difference between the two types of meat. I have also read mixed reviews regarding the smoking duration that the brisket might take.
So my questions are -
1. For the brisket that I want to slice, is 4 hrs typical or is that too long or short?
2. If I cook both the ribs and the brisket at 225 and pull the brisket at 190 and finish the ribs would that work?
3. Should I increase the rib temp after pulling the brisket to 235?
4. Should the ribs typically take 5hrs?
Sorry for all the question guys. I have done a lot of reading on this forum and I I'm seeing varying opinions as experience which I'm guessing will be the same for me the longer I smoke.
Thanks for the help and have a great weekend!
So my questions are -
1. For the brisket that I want to slice, is 4 hrs typical or is that too long or short?
2. If I cook both the ribs and the brisket at 225 and pull the brisket at 190 and finish the ribs would that work?
3. Should I increase the rib temp after pulling the brisket to 235?
4. Should the ribs typically take 5hrs?
Sorry for all the question guys. I have done a lot of reading on this forum and I I'm seeing varying opinions as experience which I'm guessing will be the same for me the longer I smoke.
Thanks for the help and have a great weekend!