JeffW
05-23-2008, 05:00 PM
Planning Sunday on a cook using the WSM. Planning on a 5# brisket flat and some St Louis spares. I figure 7 and 1/2 hours for the brisket and of course 6 for the ribs using the 3-2-1 method.
My question is, what meat should i but on what level. I would of course like the ribs on top because of the foiling and un-foiling, however I am concerned about juices from the ribs dripping on the brisket. Should I put the ribs in a rack and use a foil pan underneath?
My question is, what meat should i but on what level. I would of course like the ribs on top because of the foiling and un-foiling, however I am concerned about juices from the ribs dripping on the brisket. Should I put the ribs in a rack and use a foil pan underneath?