I know the perils of cooking brisket flats as there are countless posts on the issue. I am planning on cooking several pork butts for the 4th. I want a small portion of brisket along with these butts. Since I do not want to cook a whole packer cut, what are my options? My local Sams has fairly large flats available (7-8 lbs) and they are covered in a substantial layer of fat. Will the butts help keep the flat moist? Should I place the flat in as I start the butts or wait a few hours? I was thinking of starting them simultaneously with the flat on the top rack (055 model) and the next 2 racks loaded with 2 butts each. Will this increase my chances for a quality flat or should I sandwich the brisket with the pork above & below it? OR should I just suck it up and cook more meat than I really need (packer cut)?
Original Post