I did some spare ribs the other day and will be doing a brisket tomorrow (rain or shine).
The rib cook went a little sideways, but they come out just fine. The ends of the ribs were sticking out beyond the deflector so they were a little dry, but I expect that when I crowd the cooker with ribs. I had planned to cook them at 240, but my kamado overshot to at least 270. After sampling one of the ends, I realized they were quite spicy so I foiled them with brown sugar and honey to even them out a bit - and to prevent them from drying out. I should have known better and pulled them off onto a second tray while I foiled, but instead I worked with the lid open and the fire really got going by the time I was done. I only left them on for another half hour or so for fear of burning the sugar, but by then they were already bending nicely.
The brisket will intentionally be a hot and fast cook tomorrow as I don't like risking a brisket (nor any meal for guests) on an unattended overnight cook - especially when there might be rain. If I prep it tonight and start it early tomorrow, I should be able to get it done and properly rested in time for a not too late dinner.
