• Welcome to BRADLEY SMOKER | "Taste the Great Outdoors".
 

Brisket and Rib cook time

Started by electricshaman, February 05, 2011, 09:05:51 AM

Previous topic - Next topic

0 Members and 1 Guest are viewing this topic.

Print
Go Down Pages1
User actions

electricshaman

February 05, 2011, 09:05:51 AM
Hey Everyone.
I am going to smoke a 5# brisket and 2 racks of ribs for tomorrow's Super Bowl.  Would like them ready for game time 530ish central.  Any suggestions on smoke/cook time for the both. 
Thanks

GusRobin

#1
February 05, 2011, 09:12:12 AM
at 225-230 ribs about 6 hrs; brisket anywhere from 6 -10 hours plus a couple of hours to FTC
"It ain't worth missing someone from your past- there is a reason they didn't make it to your future."

"Life is tough, it is even tougher when you are stupid"

Don't curse the storm, learn to dance in the rain.

DTAggie

#2
February 05, 2011, 11:12:39 AM
Gus has you set up.  Give yourself plenty of time on the brisket.  You can always FTC for a few hours if it is ready ahead of time.

TedEbear

#3
February 06, 2011, 07:07:06 AM Last Edit: February 06, 2011, 07:10:14 AM by TedEbear
What kind of ribs?  If they're baby back I use the 2-1-1 method.  Two hours of nothing but smoke and heat,  1 hour sealed in foil with 1/2 cup apple juice and 1 hour bare on the rack to firm them up.  The last 20 minutes gets a coating of Vermont Pig Candy, made partially from the apple juice and rib drippings.  Cooking temp for each stage is kept at 225*F.

I did this last week and they turned out almost perfect.  Next time I think I'm going to try a 2-1.5-1 method and a bit more spice in the dry rub and Pig Candy.  My wife thinks they're already too spicy.  I and a dinner guest thought they could use a little more kick.

I've read that regular spare ribs should use the 3-2-1 method.  Same process at each stage, just longer cooking times.

Print
Go Up Pages1
User actions