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Hi: Planning to do a big cook for the holiday: Couple of briskets, couple of butts. I've gotten pretty good at getting the results I want with one or two pieces of meat - Any thoughts on how different things are with the WSM packed to the gills? If the temps are the same, will it take any...

That's a great idea, Brian, thanks.

Got to make brisket for a big crowd, and I'm wondering what's the most brisket anyone has cooked in an 18" wsm. Can you put them on their side? Add an additional shelf? Do either of these affect cooking, or cooking time? Any advice appreciated (including, I suppose, the obvious: "buy another...

He could, although I am perfectly capable of cutting meat myself. The question was the best way to cook the two resulting pieces of meat, not how to create them.

Hi all: Long time-lurker here, been watching from the sidelines for years but only now need some advice. I know there's been much discussion of high-heat brisket, but I've sort of get low and slow down to a science, and can produce pretty consistently good brisket in 12-14 hours depending...