A cheap trial of beef/brisket rub on a couple ribs. Because the lack of the amount of meat, the rubs came across a tad strong. But smoke ring, bark (which is always a problem) came out well. Even thought these were 2 back ribs, not much meat on them. This simple cook taught me a lot. I use a cheap Masterbuilt 30" 2 door propane smoker.

Smoke between 225-250 degrees Combo of pecan, post oak, and cherry 2 handfuls of chips is enough (I tend to over smoke) Remove membrane on beef ribs Cook till 175, then paper wrap. Pull at 205 (I tried 203 this time, I probably need to trial this to my liking. I don't really like the "fall off the bone" ribs Rest in insulated holder for 30mins or longer (with a brisket, this would be a lot longer)

All this trial is for my first brisket. The smoker is too small to put in a complete brisket. I'll have to look at trimming options. I will say that this little smoker holds 225 like a pro. That is measured by a probe set under the middle rack. The door is off by about 50 degrees. Maybe changing to a longer probe might help. Any suggestions are more than welcomed. Especially in the brisket size trimming.