Diesel, I'm glad you finally made an appearance on here! We're here to help, and had you joined earlier, you might have saved yourself some frustration. But hey, now you're among friends that will help! Btw, since you're new here, head over to the Introductions section and tell us a little about yourself and your smoking experience - that's good info that will help us help you! Also, a first name and town in your signature line is a nice touch.
OK, let's get down to it. What was your prep on your ribs, and did you start with cold meat in a cold smoker? Also, where did you buy your baby back ribs? Believe it or not, it does make a difference. What rub did you use? Did you remove the membrane? Did you let the ribs rest in the fridge overnight, with rub on, before smoking? How much wood did you use, and what kind? I see that you did not use a water/juice pan - big mistake.
On the brisket: The same questions apply. Give us details on your prep. Did you use a remote thermometer to monitor internal temp? This is CRITICAL. We cook by internal temp, not time. If you are not monitoring internal temp, you are flying blind. I suspect your brisket was either way overdone, or way underdone. If done right, with the right prep work, your brisket should have been moist and tender. Spend some time looking at brisket recipes in the beef section, and readjust.
As I said, we are here to help! We are all owners and avid users, so your problems are not foreign to us! Many times, it's simple adjustments to your prep or technique that make all the difference in the world! You have a great smoker, now you just have to fine-tune your prep and technique!
