Brinkmann SnP Capacity Question

That would be one full, but happy, sNp.
Do you still have your top rack in it?
Of course you would have to rotate the meat so that would add to your cook time a little since I figure you would have the top open for a good few minutes while adjusting, luckily the temps usually come back up really quick.
If I had to guess I would say 5-6 hours depending on heat, rotation and your method.
Would I be right in guessing you're not planning on foiling with all that going on?

Hmmm...interesting...

I have put 4 slabs of untrimmed spares on the main grate...a bit snug but fits. I think for the CS, you would have to keep the pieces fairly close, then put the spares on the warmer rack. On mine it runs hotter than the main grate because of my tuning plate mod and no lowering of the stack.

30# of CS might be a bit of a stretch though. Here's what 11# of beef shorties looked like in mine (pretty full):
http://www.postimage.org/image.php?v=aV1eku4i

With a grate temp of 225*, if you don't brase the CS in foil, figure 4 hours to finish, depending on thickness. If you're splitting the slabs of spares though the bone, about the same time.

Eric

Tas~ I think you could fit it all in. I know you don't have the upper rack due to the chimney extension, but It will fit. The meat will be touching, so you will have to rotate it as FiU indicated.

I'd bring it up to about 400 F then load all the meat at once and let the temps come down naturally on their own....you're looking at probably 5 hrs, depending on what temp you'll be settling down into.

If you're gonna foil the CSR's that speeds things up a bit, too.