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Originally Posted by Stewie
Don't worry about temperature when smoking ribs. It's more of an appearance and pull test. You never want the meat "falling off the bone." A general rule of thumb is that the meat should expose about 1/4" of the rib bone when done.
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Yeah, for competition they want a certain doneness, but everyone I know, including myself like the rib meat "fallin off the bone". I say make it that way. As far as brisket, take the internal temp to 170 then foil and take to 195. Take it off and let it rest for 1 hour before slicing/chopping. dont overtrim the brisket. it need a quarter inch of fat cap (side up on the smoker) to render and moisten the meat. the flats you buy at the store are way overtrimmed. Just by the packer cut and trim yourself.