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I've done briskets around 15lb. I cut them in half and put each piece on one of the racks. For pork, I usually do butts around 7 lb., again, one on each rack. You could go a bit larger as long one is thin enough to fit the bottom rack.

What I do is use the water from the water pan to cook beans. This requires a separate operation... when the pork is finished, I pour the water into a clean pan and refrigerate it overnight. Once it's chilled, I skim off the fat and pour it through a coffee filter. I then use this for cooking...