Ok taking the coach mentality of go big or go home. In this case go hungry!!! Have a large gathering Sunday originally for some hotdogs my friends love and you can't get them here. Had 20lbs delivered. I am doing a brisket also. I plan on cooking 2 briskets at once. Have the rub and mop all preplanned.l. Probably fire up around 7pm sat night. Serving time is 2 pm Sunday. Figure I will pull it off smoker around ten Sunday morning and wrap in foil and place in cooler until serving time.
I have a ECB that I have 2 fire pans ready with holes drilled around the side , legs are on the outside so I can set pan on bricks. New thermo installed. I plan on cooking a brisket on each rack and they are both around 11lbs.
Will cooking 2 effect cooking time? I know it is not an exact science but I want to be sure I have allowed enough time.
Sand in the water pan or water? What is the benefit of sane and should the sand just be dry or put in damp?
Did a brisket on the grill a while back before I read this forum and it was tough. Now I know I under cooked it. I have had success with ribs, chicken legs, pork shoulder and venison jerkey since I bought this smoker in July so now on to briket for the crowd.