So, I'm thinking some beef ribs and a small brisket for this weekend. I have two questions: 1-Where does everyone purchase the brisket? I see the corned beef but that would be used for pastrami correct? I would need the fresh cut and not 'treated' with any salt or what not right? 2-Say a 5lb brisket and beef ribs together, both should take roughly 6 hours. I think I should put the brisket on an hour or so before the ribs just in case. Any suggestions on that?