Not sure but I have been reading and 220 seems to be the norm for ribs... not sure about the brisket (heard they are GOOD)... I have a Butt in the freezer, hopefully I will cook it up in the next 2 weeks.. got 6 racks of ribs on the smoker now, 1 St. Louis style, 1 baby back and 4 beef ribs. I have been smoking since 1pm and I am huuunnngrrryyyy.. ummm. As you can tell I am a newbie as well, what smoker did you get? I bought the charbroil 1280 offset from Wally world, they mis-priced it and for 79(normally 150) I jumped all over it...
I think because this one has so many drafting issues, I am going to MAKE me a smoker. Looking for a 80-100 gal air compressor tank now.. Hope your food comes out great.. Just an FYI, DO NOT USE "CREOLE" seasoning! I put it on my ribs today and without realizing it is 25% SALT, had to completely wash my ribs off and start over.. NEVER AGAIN, that stuff has already been put in the garbage!
Happy Grilling (HG)
Buddha65281