Going to be smoking for the first time in my Master Forge vertical smoker this weekend
Brisket - Using Jeff's rub recipe and rubbing the brisket and saran wrap it and stick in the fridge
Pork Spare Ribs - Using Jeff's Naked Rub - rubbing the ribs and putting them in a foil pan in the fridge
Saturday: (Want to eat around 7:00 PM
7 pound brisket at 225 - put in smoker at 8:00 AM (thinking around 1 1/2 per pound and a hour 1/2 rest time?)
Pork Spare Ribs using the 3-2-1 method at 225 - put in the smoker at 12 PM
Thoughts on this set-up?
Brisket on top or ribs on top shelf?
Any advice would be awesome to hear...thanks in advance!