Brisket Overload!

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Original poster
Oct 17, 2013
Seymour, Missouri
I have been asked to cook brisket for a church event in about a month, and I need some help. I have a really large gravity feed (Stump's style) smoker, and I will have - probably - 15 briskets in it at the same time. I can handle the brisket just fine space-wise, but with that kind of load at 250 - 260 degrees, am I going to encounter any significant difference in cook time? Common sense tells me yes, but how much? Is there a rule of thumb? Should I slightly elevate my holding temp, or should I just plan for a longer cook? My rig is completely insulated, and I can hold consistent temps for as long as I need to.
Neither, actually.  The harder part will be GETTING it to holding temp.  But once at holding temp, and if you can keep it there, your cook times should be the same.  Physics would suggest that for as long as the air around an individual brisket is at the appropriate temperature, it doesn't care one way or the other if other briskets are nearby. 

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