Brisket was a small one 5#. Asked butcher to cut brisket down. I knew I wanted to cook beef ribs, but only had done it a couple times so decide to cook a point to cut up for burnt ends just in case ribs flopped. Cooked brisket ~250* with mesquite and a little apple. Brisket on at 10:30, wrapped when it hit 150*, probed tender at 195* cubed, sauced, back on to glaze. Beef ribs on at 2, wrapped after two hours. Unwrapped temp was 195. Sauced/glazed, served and enjoyed!
Smoke Ring? I think that is the product of using mesquite wood? Just have to be careful not to over use it. It is easy to get too much mesquite smoke on a piece of meat!
Thanks for looking and all comments!