Smoking 2 Briskets

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Last weekend I did an overnight smoke (whole packer, 10 lbs)) on my brand new WSM. 14 hours later we had the best brisket that I had ever tasted.

Next weekeend I plan to smoke 2 packers for a family gathering pretty much the same way. My question is this: How will smoking 2 pieces of meat affect the cooking time? Will the additional piece of meat absorb more energy from the fuel resulting in a longer smoke?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chet M:
Last weekend I did an overnight smoke (whole packer, 10 lbs)) on my brand new WSM. 14 hours later we had the best brisket that I had ever tasted.

Next weekeend I plan to smoke 2 packers for a family gathering pretty much the same way. My question is this: How will smoking 2 pieces of meat affect the cooking time? Will the additional piece of meat absorb more energy from the fuel resulting in a longer smoke? </div></BLOCKQUOTE>

Basically the only thing that will change is how long your WSM takes to get up to your target cooking temps due to the extra meat. After that, it should cook pretty much like the one you did last weekend.
 
Chet,

Since there is a difference in temps between the two grates, you should switch the briskets top to bottom and vise versa after what would be the approximate half way of your cook time. That way you'll even out the cook time and both briskets will get the flavorful dripping from the top brisket.

Al
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Al Silverman:
Chet,

Since there is a difference in temps between the two grates, you should switch the briskets top to bottom and vise versa after what would be the approximate half way of your cook time. That way you'll even out the cook time and both briskets will get the flavorful dripping from the top brisket.

Al </div></BLOCKQUOTE>

That is an option, but not really necessary. The temp difference is minimal (15º at most) depending on what's being used in the water pan. I've cooked both flats and packers, 1 on each grate many times and they both finish within 30 minutes of the other, top one usually first but not always.

I do not like having to open up the cooker for anything during a low and slow cook and find that flip flopping meats from one grate to the other is not beneficial at all.
 
Ditto. And with long cooks the temp differnece between grates usually narrows substantially enough so that any finish time difference, as Larry notes, isn't substantial either.
 
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