[gaspipe1]

Originally Posted by gtr

I've seen it in this video Capozzoli posted awhile back.

YouTube - ‪Robert Rodriguez's 10-Minute Cooking School: Texas BBQ‬‏

I've never wrapped a brisket with anything (not saying I won't sometime), but butcher paper sure is great to lay down on your work area for keeping it clean.

OK seems I want to make this for my next cook I watched the video and took notes. I will post what he said along with my own questions..

Ribs:
-Chuck Beef Ribs (not short)
-rub is a 90% pepper 10% salt mixture, sprinkle and rub on
-Grate Temp 300-325* with a pan of Sauce next to ribs
-cook Meet Side up and closer to the heat source
-after 1.5 hours wrap in Butchers Paper and smoke for 2 more hours

Brisket:
-less than 9lbs
-Grate Temp 275-325
-Cook fat side up
-smoke for 1 hour per lbs. then wrap in Butchers Paper for 2 more hours

Questions:
1) I will be using my UDS should the ribs be on the top rack, since it seems there is more heat higher up? (Also I may have to b/c of space. I'm not sure if the brisket would fit on my top rack)
2) I assume that there are packers that weight 6-9 lbs. Last time the butcher gave me 2 flats b/c of the amount of meat I needed. Is there anything I should ask from the butcher or order it a special way?
3) Does anyone think that 3.5 hours is too little for beef ribs? I wonder how many I can place on my UDS... I had 3 full racks of baby backs per grate last time.
4) I think I am going to try fat cap side up... does anyone think I should do it w/the cap down due to it being cooked on an UDS?

Thanks in advance!!