I am hoping to have my first smoke tomorrow. I have 4.7 lb of pork spare ribs and 4.2 lb brisket. I don't think I can start until 12:30pm. I am considering cutting the brisket in half, smoke 2 lb and freeze 2lb... mostly because that's a lot of meat for my family and I don't want to ruin the whole 4 lbs if I don't half to.
Anyway, I have a rub from the forums here, I think it's the FMCowboy All Purpose BBQ Rub. I plan on using it on both meats. I plan on the 3-2-1 for the ribs. The brisket, not so sure. I have an internal wireless thermometer so I can track the temp on the brisket. I have a foil pan and heavy duty foil. A spray bottle with apple juice. Hickory chips and an MES 30. I am guessing I'll be at 225 degrees.
I am trying to come up with a game plan for timing and opening the smoker as little as possible. Any advice is more than welcome. Thank you