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Brisket & Beef Ribs

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BajaTom
BajaTom Posts: 1,269
edited November -1 in EggHead Forum
I have a 14.5 lb brisket and 2 full racks of beef ribs ribs on the egg at 325 degrees. I have a couple questions. Is the temp too high and can anyone hazzard a guest as to the time it will take to cook the brisket to 185/190 degrees? Any feed back is appreciated.
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  • JSlot
    JSlot Posts: 1,218
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    BajaTom,[p]I'm going to assume you are cooking indirect. You want to idle the temp down around 275°. The ribs will cook fine at 325°, but that's pushing the brisket. I'd do it with butts, but they are pretty much foolproof. Brisket is hard to predict timewise, but I'd plan on 1½ hours per pound.[p]Jim
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  • BajaTom
    BajaTom Posts: 1,269
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    JSlot,
    Thanks for the advice. I lowered the temp to 270/275 and am now smoking away. I've never done beef ribs before so I'm hoping that they will not be greasy at that temp. I will just play with it a little bit. I'm doing babybacks on the 4th. I'm going to do 6 racks for the neighbors and myself. Have a great holiday weekend.
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  • Still Smokin'
    Still Smokin' Posts: 76
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    BajaTom,
    I'm not sure about cooktime and results at 325, but I'll tell you how we like to do ours. Cook both with a dome temp of around 240. I do the beef ribs similar to the babyback 3-2-1 method. Except I extend to 4-3-1, 4 hours indirect, 3hours in foil, 1 hour to firm and dry a little. This will cookout almost all the fat, which my wife has a stong distaste for. We prep with a rub over night. Watch the progress and adjust the heat or time accordingly. [p]As for the brisket, it's been awhile since I have smoked a 14 lb'er before. I would guess it would take me around 24 hours to smoke. That would require a full firebox and probably half the ring full of lump, i'm guessing. [p]With both beef items, the only way I know to get rid of the excess fat and still keep fall off the bone and fork tender is to bring it up slow and let it melt for a long time. [p]Let us know how it goes. Maybe if you wrap the brisket and sit in a cooler with towels for a couple of hours it will help melt the interior fat.[p]Good luck, sounds great.[p]SS
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  • Marvin
    Marvin Posts: 515
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    BajaTom,
    If your ribs are "short ribs" (a lot of meat and fat on top of the bones), keep them there and cook just like the brisket to 200 deg. Enjoy!
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  • BajaTom
    BajaTom Posts: 1,269
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    Still Smokin',
    I'm struggling to control temp today. I think it's just I havn't done a slow and low for awhile. The ribs did just fine but the brisket is questionable. I'm now in to this for 8 hours and fighting temp control but I will prevail. Thanks for all the imput.
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