I've got a Weber Smoky Mountain 22.5 inch smoker. I have a 3 pack of ribs and one @6# brisket flat. I know the ribs will come off first. Should I place the flat on the bottom rack and the ribs on top to start? Then pull the ribs and move the flat to the top rack? Seems like the logical thing to do but it doesn't necessarily mean it's right... This will be my 3rd crack at cooking a flat. The other two times were pretty disappointing. I aim to keep the temperature at @ 225 through the smoke.
Crazy times. Everyone stay safe until this virus is no longer a threat! TIA.