Hi it's been a while since I have posted here, my busy life being the main reason, but I have been asked to do some smoked brisket for a church dinner fundraiser. Here is my situation I only have one 18"WSM and I need to do about 6-8 whole brisket's. I have some question's. First I have only done one whole brisket at a time before, on the top rack, if I do two how much longer will it take to cook. My second question is since I will be cooking these a few day's before the dinner with the last being the night before. Should I take the brisket off a little early since I will be reheating in the oven at church. The briskets I get are in the 9-12lb range. I plan on using wild willy rub with a cider vinegar based succor mop sauce for the cook. I cook at about 225-250. I am worried about reheating and having it be to dry. Any advice from you guy's would be greatly appreciated.
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