#5 brisket/bob rib ?

Discussion in 'Beef' started by saltydog1, Oct 9, 2014.

  1. saltydog1

    saltydog1 Newbie

    i will be smoking my first small brisket (5 lb) along with 2 racks of BB ribs. My set up, mes 30", with the amps. I'm wanting to do them at the same time. Is this possible? I've been all over this site and I'm pretty sure I have the general technique down for the individual pieces but what should I do to get them done at the general same time?

    - good temp for both at the same time?
    - time per piece - brisket time at that weight and what temp pretty much determines the ribs going I assume
    - 3-2-1, 2-2-1, no foil for the ribs?
    - brisket on top ribs on bottom, vice versa?
    - any thing I might be missing?

    Any guidance is greatly appreciated!!!

    Awesome site and better ppl.. Love it. :grilling_smilie:
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Well at 225-250 your ribs will be done between 4-5 hours regardless of foil or not.. Your brisket should be done at 1 1/2-2 hours per pound.

    I prefer my ribs naked (no foil) through the whole cook.

    You can cook them both at the same time. No problem. I'd probably put the ribs on when the brisket hits 150 or so.
  3. saltydog1

    saltydog1 Newbie

    Thanks for the info dirt. Should i foil the brisket at 160 for the remainder of the smoke or keep it naked? Sure this is a personal preference as well.
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I don't foil, like you said it's a personal preference.
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    You can do them both at  the same time , the Brisket will be a lot longer than the BBs , but it'll work fine...

    The Brisket "rule of thumb time is 1.5hrs/lb. raw" ( remember that's JUST an estimate) ,the Ribs will be appox. 5hrs.

    1. I suggest an temp. of 225*F ,leave the door closed , no peeking until the Ribs need checking at 4hrs. or so . . .toothpick test for tenderness

    2. I don't foil and waste time looking , opening , closing . . . a plus here is great bark

    3. I'd go Brisky on top , let the Ribs get all that juice on them

    4. As I have said , leave the door closed (MHO) and let the Smoker do it's work. Check the Ribs at hr. 4 or so and remove when done . Leave the Brisket in and watch the IT and pull at around 200*F,

    or toothpick tender

    OK , Saltydog... shoot us back some Q-view when done and have fun . . .

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