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Not a fun topic, but a necessary one. In the absence of a deep utility sink, how do you clean your equipment? I've thought of using one of those small, molded plastic kids' swimming pools. Other ideas?

I have a 5.5 pound brisket. I'm a fairly new smoker, but have been successful with an 11-pound brisket. As a fairly new smoker, I've also ruined my share of meat, so here's a question for the experienced: Assume the same conditions as for the successful large brisket, because I'll use the same...