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Few weeks back had 2 trimmed racks of spares, the skirts from the spares, a good size pan of Wicked beans, and 2 family packs of chicken leg quarters. I would think you should have plenty of room to do 3 butts on each rack if you have a 22.5" WSM, a 18" might be a squeeze.
I read somewhere that people have done that the other way around, to use pork-dripping tastiness to keep the brisket moist. No idea if it actually works like that but I read it on the Internets so it has to be true.
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