cooking time if you're doing brisket and ribs?

pkegg419

i have a 6 lb flat i'm throwing on (in my first attempt, i think i made it way too complicated and introduced too many variables) my large BGE.  i'm planning on 1.5 hrs per pound, with a dome temp of around 225-250.  if i also want to throw on spare ribs later on in the cook, will that add significantly more cook time to the brisket?  i was planning on using the 3-2-1 method with the spare ribs so, planning backwards and expecting about 9-10 hrs for the brisket, i was going to throw the ribs on about 3 hours into the brisket cook.  does this make sense to do, am i missing something/anything that will potentially create problems?  thanks in advance everyone

lousubcap

I will simplify things-the ribs won't impact the total cook time for the brisket nor the brisket for the ribs.  Sort out your ball-park finish time and go with the feel.  Brisket is done when the great majority probes like "buttah" and for the ribs, the toothpick probes the thickest meat with no resistance.
I would say that 1.5 hrs/lb for the flat at a dome of 225-250*F (calibrated ?) is on the optimistic side for planning purposes.  FWIW-

pkegg419

thanks @lousubcap, so you think i should plan for a longer cook for the brisket?  got burned last time for not having enough time.  is it more realistic to plan for 2 hrs/lb?  i can also go higher dome temp if that will shorten cook time and won't affect the cook.  total newbie so any words of wisdom/tips are appreciated.

lousubcap

I would offer that you can interpret what I wrote as you wish-but if you got burned before and are using the same assumptions/times/temps again...

pkegg419

ha, i'm picking up what you're putting down.  duly noted, i'll plan for more time - if i'm done early, that's just more FTC time.  

Powak

About 235-250 puts puts a killer brisket. I rushed one once and for the last hour or so cranked it closer to 300. Came out like a sirloin instead of a tender delightful brisket.

Powak

*puts out