Hi all. I have been enjoying my 18.5" WSM for the past year and have had great brisket results using the usual methods.....low and slow, butcher paper wrap later in the cook, Thermowork grate and meat temp. probe, etc. But now I am facing a huge crowd on July 4th, so I will need to smoke two briskets. Is there any difference in cooking times, etc. on the upper grate vs. the lower? My plan is to start the briskets the night before and switch their positions about 4 hours into the cook. Should I then insert the meat probe into the top or bottom brisket? Any past experience advice appreciated!