Eh for ribs that's a little high I'd say. I usually aim for 250 so they don't get too dark. Last time I cooked them a little hotter (260-275) due to weather and the rub was a little burnt on the edges
Yeah, I got a little bit of burning on the ends the first time I did ribs and hit 325 due to newbie mistakes. I know Franklin recommends 275, but as long as I keep it within a 50 degree range I’m pretty happy.
It needs to quit raining. I don’t have anything to cover my Weber with and I don’t want water getting in
When I did spare ribs I tried to keep it between 225-250. Not sure how the egg compares to the Weber though.
The brisket I have is 5.5lbs and it says it’s already trimmed. I will have a thermometer on the grill and meat. Plan to keep grill at 250 and pull the meat off once it gets to 200. most videos i’ve watched today people were cooking much larger briskets for like 10hrs then letting it rest for 2hrs. will my cook time be reduced due to it being a smaller brisket? Should I drop the cook temp so it takes longer to get the meat temp to 200?
I'd just watch the Temps. Every smoke will be different. Mine hung up in the 150 range for like 2 hours. Then took a good 45 min going from 190 to 200. Wrapping at 160-170 helps speed up the cook and prevent drying out.
I've always preferred fat side down as a barrier between the brisket and the heat. Someone will come in and say that the other way is better because reasons and well they're probably not wrong either, even though fat side down is the superior way. I wouldn't worry about it. Just pick a way and go.
It’s a matter of where the heat comes from. As bigred77 say, a kamado has a heat source below the meat so the fat serves as a heat barrier to keep the meat from burning. A real smoker, an offset, pulls the heat across the top of the meat. Fat side up.
Coming up on 2 hours at 250, dropped to 225 for a little How many hours would you expect till they’re finished?
On an egg it makes to go far side up because the heat approaches from the top and you get the benefit of self basting
If you have a plate setter in, even though the fire is below the heat approaches from the top I'm pretty sure.
BGE i have a digiq fan thing that hooks up to the egg to regulate the temp.and i have the conveggtor plate.