Planning short ribs for a late lunch tomorrow. Vac sealed with 2tbsp red wine vinegar and a basic rib rub (coarse sugar, Penzy's chili pepper, onion powder, paprika, salt, pepper. They'll go into hickory smoke at 8:00am in my MES 30". I'll provide Qview progress reports.
I started with a Brinkmann gourmet as the wife said "wait to buy something more expensive, you may suck at smoking food" then she said "you need to upgrade for something with more space". Obviously do not suck.
Sorry, been offline for a while. Smoked them at 225* for about 2-1/2 hours to bring them to 165* internal temp. Time is not as important as the IT. At that point I wrapped them in foil to braise them and keep them from drying out. Same cooking temp for the whole process, 225*. They cooked in the foil, in the smoker, for another hour or so to an IT of 180* then I basted them in sauce and put them in the oven on high broil just long enough to Carmelize the sauce. Hope that helps!