i plan on doing my first spare ribs this weekend, and i've been doing the usual reading about how to accomplish this. I plan on doing the 3-2-1 technique (or maybe closer to 2-2-1) on my St. Louis style trimmed ribs. My question, however, is what to do with this brisket and skirt. I've read that the skirt (being very thin) will smoke pretty fast, and since we plan on doing some baked beans, I am considering dicing up that skirt when done and throwing it in with my beans. as for the brisket (rib tips), what is the preferred thing to do with this part? it looks like it will take a bit longer than the skirt to cook since it is a bit thicker. i would appreciate any insight y'all can provide. thanks!