Combo BBacks and Brisket flat at the same time?

[Paul Lai]

I'm pondering doing pork loin ribs (aka BabyBacks) and a Beef Brisket flat together on Monday. Been reading about the High Heat method (325-350F) for Brisket, and have read that Rendevous uses coals around that temp too.

If my memory serves (from all the articles ;-), a brisket flat should take around 3 hrs (foiled after 2 hours, maybe an hour more to tender), and the ribs maybe 1.5 hours (no foil -- I like dry ribs ;-)?

Anyone tried this experiment before? Am I crazy for trying/pondering this? I'm more than willing to entertain other approaches.

 

[K Kruger]

I almost never mix meats, and I don't cook flats, but no reason you can't do as planned. If the flat is thick and nicely marbled you might well be looking at 4 hours. Test for tender. Do not go by internal.

When I cook backs I cook at 325-350 (they are much better than Rendezvous's, if I may say). I foil most of the time but not always -- it evens the cooking and I can add a flavor layer -- and never sauce ribs during cooking. To dry the surface for good bark, should you choose to foil, simply return them to the grate unfoiled for a few minutes at the end. (I always cook till tender while in the foil if I am foiling.)

I Minion the starts on both of these cooks so timing can go a bit longer (I do packers and they always come in at ~4 hours). Backs can go to 2 hours or a bit more. On the occasions where I have the heat high already, when doing ribs, I have had them come in between 90 min and just shy of 2 hours, depending on actual cooktemps.