Hi all, I'm new to the forum and I've been reading through a variety of the threads- lots of great info. I'm a total novice and sitll trying to figure this whole thing out. I love my new smoker, but I'm not sure about times for specfic meats. I have an electric wood pellet indirect smoker with a digital thermometer so I can have pretty good control of the temperature. I'm just not sure of the times. I've done a lot of reading and found many different philosophies so I'm just trying different things and seeing what works. Enough of all that though - here are my questions- any help is appreciated. 1. All of the recipes I'm finding are for large quantities of meat. Are there rules of thumb of time per pound for say a brisket or ribs? 2. I tried a brisket last week (5.1 pounds), smoked it for 7 1/2 hours at or around 190-200 degrees. I didn't wrap it in foil. I took it to about 165 degrees, wrapped it in foil and let it sit til dinner time. It wasn't necessarily dry, but quite tough. Any suggestions? 3. I'm planning on doing some ribs this weekend. Again, I'm only going to do one or two racks. Any suggestions on whether or not to wrap them in foil part way through to keep the juices in or can I cook it straight on the grate? I appreciate anyone's suggestions. Thanks for helping this novice.