My name is Skyler Campbell I am new to smoking from Pennsylvania. I have been visiting this site for the past 2 months for recipes and info for new smokes for me to try. Over the past few months I have done 5 smokes 2 smokes of ribs 2 of chicken and most recently a brisket as a test for my sister in laws wedding. My problem begins with the fact that I am tasked to smoke (6) 10-12lb packer brisket. I have a vertical propane smoker with 3 racks in it. Installed a needle valve for further temp control and can keep temps down to 200f steady if needed. So onward to the smoking business. I am planning to cook 3 brisket at a time but am confused as to how often to rotate (example bottom shelf to top and move the other 2 shelves down). I know I am going for 165 internal on each before a texas crutch. Now I have to do these smokes a couple days before the plan is to do one on Wednesday and one on Thursday for a Saturday wedding. Should I smoke my brisket to 165 the wrap and cool to finish in the oven on the day of the wedding or should I wrap and cook too 190-200 and cool so I would just reheat them in the oven. If anyone has any thoughts on this matter I greatly appreciate the time and will definitely update often if more info is needed.
Sincerely Smokeler Campbell