I am hosting a Kentucky Derby party tomorrow and would like to make burnt ends and ribs on my Hasty Bake Continental. I had the butcher trim the point which weighs about 3.35lbs. If I am just cooking the point is a good guideline for cook time 1hr/lb? Or should I be looking for internal temp of X? I am planning on trying the 321 method for the ribs and since I don't have a ton of real estate on the lower rack of the HB I will be cooking the point on the top rack. Is that going to increase cook time for the point? If I am way of track please guide me since I am still very green when it comes to smoking.
Thanks for any and all help. I have already learned a ton reading this forum.