Enough room ?

You will have a tough time getting all that meat in at the same time. I've done 3 racks of ribs before but nothing else will fit in with them on 3 shelves. If time permits maybe you could do the brisket first, foil it and wrap in towels and put it in a dry cooler. It'll stay hot for 6 hours or so while you do your ribs. You need room for the smoke and heat to circulate so you don't want to crowd things up in your smoker.

yea ...thought so Ill just start it early and ice chest it for a while.........I usually rub the brisket and comes out great but any marinade ideas..thanks

A marinade tends to penetrate around 1/8-1/4 inch,so on a 15 lb packer,the effect could be minimal.

If you wanted to sprinkle a little Lee & Perrins woster on it, to help the bottle of rub stick,that is pretty common.

It will be tough but I believe it can be done. I have had 3 racks of ribs on 2 shelves before. The bad thing was that I had to cut them in half and put 3 halves on each shelve. Especially since they are baby back I think you could do it.

Just getting the meat into the cooker,isn't that big a deal.

Sometimes, folks worry too much about how to get 5 lbs of loinbacks in the cooker and how to have everything spread all over the place.

The easy approach could be to put your brisket in at bedtime,cook at whatever temp you like,and then store it, as mentioned above.

Lots of folks on here might suggest you then cook your ribs,and run the cooker as hot as it will run.

Just a thought.

Yep, that's the way I'd do it Tom.

think ill give the brisket 8 hrs then finish in oven with foil..so that will give me 4 hr or so for ribs think that b all right ?...thanks all

Yep, you should be just fine.
I figure ribs at 5 hours at 250 degrees.

Good luck,

Mike