First time baby backs and spare ribs. Need some tips

[OU812]

Like FLB said go by the IT I shoot for the same temp as does he. The last one I did was this weekend and from start to finish it took 20 hr at 220 F

Every piece of meat is different so you cant go by time you have to go by IT (internal temp) most of the other briskets I have done are closer to 18 hr

[Caneyscud]

Will a flat brisket take 12 hours to cook like a big brisket?  I'm thinking about cooking them together.  And what IT am I shooting for in brisket?

Should not - probably in the range of 1 1/2 to 2 hours per pound - so unless you find a big one, not likely 12 hours is needed, but sometimes...... OU has you the ball game for a flat.  They don't have as much fat content so have to take some precautions not needed for a packer cut.  Buy a flat with the most fat on it you can find - it'll help in the long run.  The flats are usually sold for long slow moist cooking.  

[degenerazn]

One last thing, is the brisket/pork butt suppose to be at a specific internet temp after its done smoking and before it goes into the house oven?  Would you guys recommend doing both at the same time, in the smoker and the oven?

[FLBentRider]

You can put it in the oven as soon as the last puck gets pushed into the bowl.

At that point the Bradley is just an oven anyway.

You could do both at the same time, I would monitor both IT's.

[weekend smoker]

Do the 3,2,1 method for baby backs smoke cook for 3hrs at 225, then wrap in foil with apple juice for 2hrs at 225-250 then un wrap ribs for 1 hr if you want them a littlel more firm. The final 1 hr I just leave them in the foil because I like fall off the bone ribs
                  the weekend smoker