Before I ask my rib question...let me tell you what I've been working on... Remove skirt, remove membrane, cut St. Louis style but keep brisket portion nearby. Rub with Jeff's rub, smoke with Cherry at 225, eat. I started with cutting St Louis after smoking but the brisket seemed to take longer to cook than the ribs...so I've been working on cutting first, cooking together, then leaving the brisket in the smoker longer. So, my question is...are ya'll doing this? If so...what kind of times are you looking at...both ribs and brisket (or tips, or end...depending, it seems, on who you talk to). I seem to be doing ok with about 4.5 hours for ribs and 5.5 for brisket but am always trying to get it better. I thought I might try the 3-2-1 method today and see how that compared...does this change the times, if so, how? Thanks in advance, ribs are in the smoker...so I'll be checking back often!