<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimK:
I keep seeing flats at my local Harris Teeter. I don't thinkg they're a great deal ($3.99/lb), but they are always there; calling out to me. Usually in the 4 lb range. I've never done brisket before, but would like to give it a try. I'm doing at least one butt this weekend for Smoke Day already, then will probably throw on some BB's. 1) Should I bother at that price? 2) at my normal butt temps (225-250) how long can I expect to cook one? 3) at what temp and for how long should I foil? 4) would I be better off cooking the flat at the same time as the ribs?
Thanks!
Jim </div></BLOCKQUOTE>
Jim,
I see you live in N.Va, so you should have a BJ's or Sams close to you. Even check your Super Wal Marts, they have select packers and they're dirt cheap and cook great! Sams always has great prices on briskets, both whole and flats. I belong to BJ's because they're convenient for me, but they only sell flats and they run about $3.49lb. But....the difference in getting the briskets from either Sams or BJ's is they will more than likely be much bettet than the ones you will get from Harris Teeter because they will be untrimmed, still in the Cryovac and you will be able to find much bigger briskets. Grocery stores get the briskets just like you'd buy them from a wholesale store, but they take them out of the cryovac and trim all the fat!!
BJ's generally has flats out in the case from 4-6lbs, but they ALWAYS have bigger ones in the back if you ask.
Now, to cooking a brisket and butt at the same time. Your normal butt temps are fine for cooking a brisket. I would put the butt on the bottom grate and the brisket on the top. The butt will average about 2hrs per lb and the brisket between 1-1.5hr lb, so the brisket will finish first and with it being on the top grate it will be much easier to remove versus having to move the butt out of the way. Some folks say the butt over the brisket helps baste, but I don't think it adds much if anything at all.
Here's how I would cook the brisket along with the butt. First, don't trim any fat until the brisket is cooked and you're ready to slice. Cook fat side up until you get an internal temp of around 165º, then wrap in foil and continue to cook until tender, generally between 190º-195º (could happen sooner or later), but temps are a guide, not a rule. When you insert a probe or fork it should go in with little resistance. Once the brisket is tender, let it rest in a cooler while the butt finishes cooking. Then open the foil and let the brisket rest and cool for at least 15 minutes before slicing. You're asking for a dry brisket if you cut it while it's screaming hot.
Good luck!!
