BBQ Brisket/Rib Questions

[Tate]

Well I just wanted to say hello to everyone and ask a few questions. I had no idea there were BBQ forums on the internet until I found this one. This is a cool site. I am an amateur when it comes to making BBQ. I have some questions about things I have been doing in my process. I use a wet rub overnight on the brisket and sometimes I let the rub sit 2 days. From what I have been reading it looks like I am cooking too hot. For briskets I have been starting my charcoal mixed with mesquite wood pit around 350 or so, throwing on my brisket on at 350 and letting the fire burn down to lower temps of around 230 - 250. I then add mesquite/charcoal chunks to maintain the temp. I don't think there is a better way to maintain the temp with my setup though. It is a custom made pit without a firebox so I build my fire on one side and cook on the other. I have been going about 45 minutes a pound on my brisket and wrapping it foil for about the 2nd half of the cooking time. Everyone always loves the brisket, but I know it can be better. My questions are Will it make a big difference to cook at lower temps? What temp should I aim for? Is wrapping the brisket in foil a mistake?

I use a similar process for my pork ribs also. What is an optimum temp for them and how long? Should I continue doing the foil wrap on the ribs? The foil does seem to make them more tender. Any tips are appreciated.

Thanks,
Tate

[texasbill]

Hi Tate:
Glad you joined us. I will give you my personal thoughts about your process.

Sounds like you are on the right tract for the brisket and ribs. However, I personally recommend cooking temp for both at 200-225 degrees for a long period of time. I don't know what kind of rub you are using, but to marinate for 2 days in the rub is something that is not necessary if you are using Texas BBQ Rub. However, if it is working and people like it by all means continue doing your deal on the brisket and ribs. It seems to me you are cooking at a little bit too high of a temp on the brisket. The ribs can cook that high if you want them done fairly quickly. But for brisket, you should cook at low temps for a long period of time. I cook at 200 degrees and cook for 16 to 18 hours (about 1 1/2 hours per pound). I wrap my brisket the last 1/3 of the cooking time and do not wrap my ribs at all.

If you have signed up for our newsletter and got the last (Aug) newsletter we did a whole spill on ribs. Back in May we did one on brisket. If you signed up for our newsletter you should have received by return email my personal "Tried and True Championship Recipes". These are the recipes I use and they include my recipes for brisket, ribs, chicken, chili, and my BBQ sauce.

Let us know how it is going and glad to have you here on the forum.

Bill-TexasBBQRub.com