<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimK:
I'm planning on cooking a butt this weekend. Since I've recently noticed that my local grocery consistently has flats in stock, I thought I'd give one a try. But I have no idea how long to cook it. Any/all ideas are welcome regarding time, temp, rubs and anything else I need to know. I figure I'd put the butt on the bottom rack, then add the flat to the top at the appropriate time. Thanks!! </div></BLOCKQUOTE>
Jim that is how I would do it, but some people like the butt drippings to baste the butt. I don't feel it helps or hurts, so either way will work. If you put them both on at the same time, I would definitely put the brisket on top cause it will finish before the butt and if you plan on foiling which I like to do on briskets, it will be easier to access.
Salt, pepper and granulated garlic work great on briskets. Typically cooking in the 245º-260º range, briskets take me about 1-1hr and 15 minutes per lb. That generally gets the brisket in the 190º-195º degree range, which it's normally tender by then or sooner.
