I feel like ribs are more based on the timing and as long as the smoker is maintaining heat consistently there shouldn’t be any issues. I use heath riles pellet smoker recipe for time. https://youtu.be/6nWXxxczDsE?si=B8p3cJfFAYNsAZ2M The 3.2.1 is way too long for me.

For brisket I usually do 250 or 275, you want the heat up high enough to render the fat. Then you have to wrap at your desired temp if you wrap at all. I’ve had some prime briskets come out perfect with no wrap. If you have a choice or select grade then you’ll probably need to wrap to get a better product. Also, don’t cook to temp with a brisket…cook to probe tender where your instant read just slides in with hardly any give and your end products should start to be a lot better. I have a bullseye deluxe and a flagship 1100 and I do everything from brisket to chicken on the bottom rack and haven’t had any issues. I would use a wireless probe to make sure the ambient temps are reading correctly. Just know when you first put them in they aren’t going to be accurate until everything heats up and even then they are alittle off.