I'm throwing a barbeque for Tax Turnaround Day this Sunday (we Minnesotans have one of the latest turnaround dates in the nation). I had planned on just doing one 10-12# brisket in my WSM, but a lot of the people I invited have spread the word and I kept saying yes when additional people asked if they could come (don't worry, it's BYOB). I'm thinking I'm going to need to cook a second brisket as a result (so two 10-12# packer cuts). I'm looking to cook my brisket the more traditional, low and slow way (as opposed to the SmokieOkie charred method), going for a nice bark. I plan on using lump charcol and some mesquite chips in foil or a coffe can. How should I change my approach as a result of cooking the second brisket at the same time? Would it help to rotate the two briskets between the upper and lower rack in my WSM? Do I need more fuel (to start, the whole time, etc)? Should I increase the expected cooking time? Any other tips? Things I should be aware of or careful about? I have done a search of the forums, and maybe I missed an earlier post that could answer my questions, but all of the results I got from the search were about the second brisket people have smoked as opposed to two simultaneously. I've been learning a ton reading all the posts here, and any advice given is greatly appreciated. I'll post a Q-View come Monday.