Used hickory chunks and Kingsford briquettes, I was out of lump, and prefer lump charcoal. Ran 225* for about 6 hours, brought ribs to 195* at center. Was the first time I have done beef ribs, and didn't really know what internal temp to take them to. I run a Bar B Chef, off set firebox to the left - smoker. I smoked the Brnswger' for about 2 hours, basically just played it by ear and didn't check any temp on it. I rolled the Brnswger' in rub and placed it on the smoker and left it, the same as I would have done a fatty Texas style. The Branswgr' is placed in front of the slab of ribs on the left side, in the pic. The ribs were 10.3 #'s and cost me about $13 bucks plus tax.