Havent been on site in a while. Last time the site had a different look. I need a refresher on how to do things. Babybacks should be 2 hours with rub-2 hours wrapped in foil-1 hour out of foil then wrapped and put in cooler to rest? I tried 3 times last year and almost had them to my liking. First time to much rub second time I started mopping and the third I loved the taste but they didn't fall off bone, a little dry. I made Billbo's BBQ sauce and everyone loved it. Temp smoker should be for ribs? Now I tried brisket and it came out like a piece of leather. Can someone tell me temp and how long for brisket? Rub? Thanks for your help in advance. Some big meat eaters coming Saturday.