On beef roasts if it doesn't have a lot of fat in it just treat it like you would cooking in the oven, go to an internal of 140-160° depending on how well done you like yours. For something like a chuck roast you will take it to 165° wrap it in foil, then take it to 190-200°. Brisket is the loooong slow cook - usually 12-16 hrs. for a full packer, same as the chuck roast, take to 165° and foil, go to 200°.
With all beef when it is done make sure to rest it well after your are done cooking it.
I will expand on the 3-2-1 and 2-2-1 a bit. 3-2-1 is used for spare ribs, 2-2-1 for babyback ribs, the break down is as follows:
- 3/2 - the first number is the approx. number of hours the ribs are cooked on the cooking grate of the smoker. You will see approx. 1/4" of pull back on the meat from the cut end of the bones at the end of this time.
- 2/2 - you take the ribs and wrap them in heavy duty foil with a very little bit of liquid 1/4 cup or less
, then place them back in the smoker for the indicated amount of time - approx. 2 hrs.
- 1/1 - you take the ribs out of the foil and put them back on the grates to firm up a bit for approx. 1 hr. This is the time you would sauce them if you like to cook the sauce into the ribs.
If the ribs come out too tender and fall apart cut down the amount of time in the foil, reduce by 15 min. at a time till you get the consistancy that you would like.
Those roasts do look mighty tastey and grats on a good first run!