Brisket and Ribs Cook Temp

[WisconsinSmokin]

im running a reverse flow. I have 3 13 lb briskets in it for about 7 hrs (briskets measuring 190F). Wanting to “smoke” ribs for 3hrs (3-2-1 method). Figure I would drop temp on smoker to 190-200, was 225-240).

Any concerns you guys would have with brisket end quality? Assuming cook will take 3 hrs longer to push brisket to 205ish after I start the ‘2’ of the 3-2-1.

FYI I’m spritzing brisket every 30mins and running them naked.

 

[radio]

I would not bother lowering the temp for the ribs. I have cooked them at 225° up to 275° and all came out great when foiled for a couple hours before unwrapping the last hour. at 240°, you *may* have to cut back a bit on the "3" in 3-2-1

 

[WisconsinSmokin]

Thanks. I noticed the ribs weren’t as tender coming out of ‘2’ so I let them rest more than usual in the warmer box (1hr). Moisture came back and tasted great. Unfortunately I missed pictures of the ribs , but I got pictures of the brisket during a couple stages.

 

[WisconsinSmokin]

 

[radio]

brisket looks mouthwatering!

 

[buckshot billy]

That beef looks phenomal man. I’ll bet that was an awesome dinner.

Wish we could have got a snap of the ribs.