Getting ready for first brisket

I don't think there is such a thing as a good looking flat. You really need to seek out whole packer briskets. Wal-Mart grocery stores usually have them.

But, since you're already holding a flat, I'd put them both in at the same time and pull them out when they're individually done. Usually I'd say put the butt over the brisket, but in this case the flat may tend to dry out too much right over the heating element. On the other hand, dripping butt juice may offset this some. Coin toss.

You failed to mention what you're doing to prepare for this cook. Remember, your physical condition is of paramount importance if you are to get the most from your smoker, and a brisket cook such as the one facing you will test your cardio conditioning in ways you may not anticipate. If you make it through this cook, in addition to finding packer briskets in the future, I would also suggest you commit to a rigorous training regimen to include no less than two miles of jogging and 30+ minutes of stair climbing three times a week, with your off days used to lift weights. This BBQ stuff is serious.

take it back. costco will refund your money. whole brisket, cooked properly, is one of the greatest meals you can ever hope for. flats are made for the crock pot. not a big deal, just take it back to costco and wait until you can find a whole packer.

None of the Wal-Marts around me have a meat section. Did find one about 25 miles away. May check there next time.

As for conditioning, I plan to do some 12oz curls, maybe even a few 20oz Margarita's, for heavy lifting I've got some big cans of beans, not a jogger, does walking from the car into numerous grocery stores count?

One quick thought to tag onto Todd.

Cooking a butt is the same level of concern as the guy at the barbershop giving ya a 15 sec shoulder rub and sprinklin' on the Bay Rum.

Cookin' your first flat,is the same as your neighbor doin' spinal surgery on you.

Doing them together may take a love of cheap tequila.

I smoked a Walmart full packer a couple weeks back using the simple approach with just a rub. The Point (with additional smoking after the flat was removed) was excellent, but the flat was a little dry. Our Walmart carries "select" flats/meats, so I think that's primarily where my dryness came from. It was definitely edible with a little Cookshack Spicey sauce added.

I've got a "choice" full packer brisket from a local meat market (carries 5% choice meats) and am expecting better results with the flat. Came to this conclusion from both reading this forum and from the excellent steaks I've grilled a few times purchased from this same market.

To make a long story short. If you can find "choice" brisket, I think it will be worth a few extra bucks. The better cut is just about as important an ingredient in this recipe as the Cookshack smoker.

I was at Sam's Club earlier tonight. They had 1 whole(15#) choice brisket for $1.78 per pound. I went back 2 or 3 times and almost bought it, but I just don't need a brisket this weekend. They also had about a dozen really nice flats, the nicest I've seen. Thick, with a nice fat cap, but I don't do flats if I can help it, and these were $3.29#.

Our Sam's only carries flats. Costco has stopped carrying them. Most grocery stores don't. Walmart has select. They're not real popular out here.

$1.78/lb is a very good price. The choice packer I got cost $2.96/lb.

Been looking for packers, but none to be found around here so I settled for the flat from Costco. $2.99/lb.

Just went into the smoker, brisket on top rack, butt on the bottom at 225. We'll see what happens tomorrow.

Thanks for all your help! Truly appreciated!

Well, 9am... Brisket at 197, butt at 188, poked the probe in another spot to make sure. Slid in nice and smooth. Out it came and into the cooler.

Wanted to slice into it right there, but I restrained myself. If needed, how should I go about reheating it later this afternoon? Throw it in the oven on low?

Well. It looks tasty. Let us know how it turned out. I'm wondering how reheating will affect a flat.

Brisket turned out great! Everyone raved about it. Didn't have to reheat it, put the butt on top of it in the cooler til we were ready to eat, think the heat from the butt helped keep the brisket warm.

Funny thing was, they went just as crazy for the ABT's I made for appetizers.

B-Day BBQ a success thanks to the CookShack and all you guys!

Our local Costco also only carries flats. The local Sam's does the same. The Sam's 6-7 miles away carries whole briskets, so that's what I used for my first brisket last weekend. We ate the point and it was great, tender and juicy. The flat I froze for this weekend, so I don't yet know how it turned out. I should have cut a bit off to try, but didn't.