help cooking brisket and spare ribs at same time

[newsmoker]

Hello everyone,
I'm pretty new to smoking and I am cooking my first brisket and some St louis ribs tomorrow. The brisket is 7lbs and I am cooking only one rack of st louis ribs. The question I have is how do i manage the time on the ribs sense the temp will be higher for the brisket. I usually use the 3-2-1 method.

Thanks for any advice

[barkonbutts]

What temps will you be running. Once we get that we can guide a bit better.

Oh yeah Welcome from Dayton!!

[BBQ Engineer]

Those two meats can co-exist in the smoker just fine. Just let-r-rip...It'll be fine.

Oh, and to the forum.

[newsmoker]

wow thanks for the fast response. I usually do the ribs at 250 but i heard that the brisket needs to be at 275. That wy i didnt know if i need to adjust the rib times

[barkonbutts]

wow thanks for the fast response. I usually do the ribs at 250 but i heard that the brisket needs to be at 275. That wy i didnt know if i need to adjust the rib times

You could probably cut about 15/20 min off each of the 3-2-1 steps and you will end up were you need to be. If you like fall off of the bone ribs you should be fine with that.. if you like the bite off bone ribs take the 20 min off atleast.. maybe a bit more... you will know when you foil and how they are bending and pull back you are getting.

[WALLE]

Newsmoke - welcome aboard!

Like BBQ E stated, ribs and brisky do just fine together. Temps...you'll probably see there is a wide range of where folks like to run for what!

There is no hard fast temp for any kind of meat. I run between 250 and 275 for the majority of my smokes so you should be fine. If you foil and cooler which ever comes off first, you'll be fine.

[L20A]

I agree. The brisket can be done at almost any temp that you wish. I would do 'em around 260*, splitting the difference and if you want to turn it up a little after the ribs come off then the briskie wil be done sooner.

[newsmoker]

ok i feel a lot better about this now, thank you everyone. how do i get the burnt ends? my brisket doesn't look like it has that part I'm supposed to pull of to cut up. if it wasn't wrapped up right now i would take a picture. It looks like one solid piece

[barkonbutts]

ok i feel a lot better about this now, thank you everyone. how do i get the burnt ends? my brisket doesn't look like it has that part I'm supposed to pull of to cut up. if it wasn't wrapped up right now i would take a picture. It looks like one solid piece

Based upon your poundage I would say you just have a flat not a full packer. you can make burnt ends with a flat.. a few on here have.. just does not tkae as long cause the flat is leaner than the point.

cube add sauce add some drippings and back to the smoker till it gets nice a "burnt" well caramelized!

[Fishawn]

Personally, I would shoot for having the brisket (sounds like you have a flat) done aboot 1.5 -2 hours before the ribs..... This way, you can concentrate on the finishing of the ribs, which IMO is the most important part in getting them where you want them, as far as "pull off the bone", "bite through", etc. Pay attention to the tenderness of the meat between the bones, which can be tested by lifting them & testing the "bend" of the rack & you can also stick a toothpick in between the bones & that will tell you where the meat is at as far as doneness.

Get brisket to desired temp (which will vary somewhat if you are planning on slicing or pulling) then pull the brisket and keep it double wrapped in aluminum foil (or foil covered aluminum pan) & into a cooler with newspapers or towels & let it rest until the ribs are finished. You can also double up an old towel & wrap it around your foiled brisket. This will keep it HOT for several hours & allow the juices to come back into the meat.

Are you planning on foiling either?

Good Luck & let us know if you have any further questions

[newsmoker]

ok that sounds right. what should the time be on it sense its not a full packer? I do wrap the ribs at the 2.5 to 3 hr mark. This is my first brisket so I have been searching to try and find what I am supposed to do with it.

[BBQ Engineer]

Brian (Bark) has it right...burnt ends are typically made from the point.

A full brisket has two parts to it, the flat which is usually sliced up for sammiches, and the point, which makes some of the best BBQ that you'll ever eat. You see, the point has a lot of fat in it, and it benefits greatly from being separated from the flat and cubed up and put back into the smoker. This allows more time for the extra fat to render out. It will leave you with tender little BBQ nuggets that are smooth as butter and smoky with a concentrated beef flavor. I like to refer to them as freakin' delicious!

You can use the flat, but IMHO it doesn't produce as good of an end product. At about 7 lbs, you are definitely missing the point part of the brisky. Take a look at the label...does it say trimmed brisket flat or something similar?

[Fishawn]

what should the time be on it sense its not a full packer?

Personally, I like to cook to temps or "feel"...... Like will a probe slide into it easily, or is it still tough to insert? ..... From my experience & from discussions with a "former member" with some considerable comp skills & hardware this should be tested in the middle/front of the flat, which is apparently the toughest/last portion to break down.

As mentioned, burnt ends can be made from the flat, though I would suggest after cubing, saucing & seasoning them & returning to the smoker, turn your smoker temps down to around 225 if you can & watch them closely, especially with flat burnt ends, as they tend to dry out a lot quicker than BE's made from the point (which are much more forgiving with their higher fat content)

[newsmoker]

ok awesome. you guys are right. the package says flat cut. so this will cook way different then a full brisket?

[newsmoker]

this cost 26$ how much does a full brisket cost?