Brisket flat and pulled pork?

[JBeck]

I need some help. I have tried the search and can't find anything. I am doing a 5# flat and 2 seven # butts for the 4th. Which should I do on the top grate of my 18.5 wsm? Should I put the brisket in a foil pan? Also, what cook time should I plan for?

 

[Clark "Harbormaster" Hodgson]

I've always believed in "Butts over Brisket".

I would think you could expect 7-10 hours for the flat and 10-12 for the butts, maybe longer.

Whatever you do, plan it so you have a cushion at the end of the cook as you can foil and cooler the meats and they will hold for several hours.

I've never cooked a brisket in a pan.

 

[StanHenson]

I'd say 10-11 for the butts (generally I figure 1.5 hours a pound). If you're going to foil the flat, I'd say 7 or 8. Put the butts on the bottom just so that you don't have to take off the top grate to take off the flat. Also, I find that pork is just more forgiving of spikes than beef.