What do you think of my plan? Butt over brisket

Sounds like you're gonna be just fine!
The brisket flat is just that.....the flat. It's had the point removed and has likely been trimmed somewhat. A whole packer or whole brisket is usually untrimmed with the point attached to the flat.

It sounds like you don't plan to foil? Many don't, so if that's your intentions, you'll be fine. First brisket I did was a flat and it was recommended to me to foil once it hit a point where I was happy with the bark. I did that and added about a cup of beef broth into the foil. To date, that was the best brisket I've ever done.

Personally, I don't think the pork dripping on the brisket will really help, but it won't really hurt either. The drippings will just roll off of the flat. Some think that the drippings will keep the flat moist, but they won't penetrate the meat really. Still, it's like basting....can't really hurt.

Let us know how it goes! If you have a probe thermo, use that to tell you when you're getting close. With both the butt and the brisket, it's not about temp, but tenderness. You're right on the money to look for probe tenderness (BUTTAH!). I like to use a thermo to let me know when to start checking for that. Usually once you get to about 180-185, start stabbing those suckers every once in awhile until you achieve total tenderness.


GOOD LUCK!
LET US KNOW HOW IT WENT!!!

There is usually still some fat on the brisket flats, but you can leave it on or trim it off if you like. Since you're still new at this, trim off all of the fat from the side with the least fat, and leave the fat cap on the other side to save you some work and headache. That way one side will give you great bark, and the other side some fat. Put the fat side down on your WSM to act as a heat shield. That way if any heat spikes occur, you will burn fat and not meat. Just let the brisket sit there until it's done. No flipping or rotating necessary at all. In fact, brisket is a lot better when you just leave it in the cooker and forget about it until it's done.

I see absolutely no merit in mopping, and gave that up years ago. All it does it waste cooking time with the lid open, and wastes all that stuff you put in the mop. Some people just like to mop though, so don't let me talk you out of it if you are convinced it is necessary.

Good luck, and if you have any more questions, ask away. There's tons of experience on these boards to help you out.

I typically do a butt over a brisket, I like to run a full cooker if I can. I think it makes a difference. However, I also do not believe in mopping, there is no reason to believe it, or basting for that matter, does anything but glaze the meat.

I like the idea of foiling the flat per Wampus's suggestion, flats are notorious for drying out on a cook. And it is hard to get it heated again if it does dry out.

Pork over Briskie is the way to go!

Agree with the above. I quite regularly pull the pork the night before and reheat the next day. Reheated (add a little moisture, cover the pan tight and heat for a bit) pulled pork is awesome.

Shoulder and Briskett.....:thumb:

YEAH...:clap2:

It will likely not be too thick to have to worry about for eating. They usually trim flats pretty well, just not all the way. However, if that fat cap on the one end looks too thick, go ahead and trim it down to 1/4 inch or so, whatever looks acceptable to you.

grilling24x7 said:

For the brisket I was thinking about slicing it on Saturday, placing it in an aluminum tin in the fridge and then Sunday reheating it with some sauce at 200-250 degrees?

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I agree with all suggestions here. Personally I only slice brisket to order when I'm serving it. Also I serve sauce on the side only.

I did pretty much the same thing for last weekends public undressing of Tim Tebow. Same set up but I did the flat on the top rack of the WSM because I started them at the same time and knew it would be done quicker than the butt & figured it would be easier to handle on the top rack. When the flat was done and resting put the temp probe in the butt to continue to cook. Both came out great, I don't think it is going to matter to much in terms of taste.

Go Pats!!

Fever said:

I did pretty much the same thing for last weekends public undressing of Tim Tebow. Same set up but I did the flat on the top rack of the WSM because I started them at the same time and knew it would be done quicker than the butt & figured it would be easier to handle on the top rack. When the flat was done and resting put the temp probe in the butt to continue to cook. Both came out great, I don't think it is going to matter to much in terms of taste.

Go Pats!!

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You celebrated a naked Tim Tebow?

agree with all said. it was already said but just to reiterate make sure the fat cap on the briskie is facing down towards the coals to act as a heat shield. you will be eating one dry flat is you do it the other way around especially with nothing under the briskie to shield it from the coals. also, the briskie will probably done first and remember the temp on the grate with the briskie will be hotter than the temp for the grate with the pork shoulder. i have never used a wsm, but i assume it is pretty similar to my uds, that when you put a lot of meat on initially the temp of the cooker usually drops a bit so i would wait for the cooker to get to at least 275, if not 300, when you first put the meat on if you want to have your cook temp at 250 because the cold meat will bring down the temp of the cooker. good luck and post plenty of pron!

No mopping here either. it's a waste of heat, smoke and time.. Monitor temp, meat and cooker and get after it....

thats farkin expensive for 3.5 lbs! glad i dont live in baltimore with those prices