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I'm cooking for a group of 20 this weekend for the "Smoke Day" and need some help on the start time. I'm doing a BOB with the Butts averaging 7 lbs. and the Brisket at 11 lbs.I haven't cooked for a large group before and I want to make sure that if the meat plateau's that I have enough time to...

I've cooked packer cut briskets but this weekend I'm going to cook 2 flats for the first time. Besides the Bacon that Jim suggests, does anyone have comments about the value or results of using a marinade. I have a soy sauce and Dr. Pepper marinade that I'm thinking of trying Thanks, Chris B