I've got a big BBQ party tomorrow. I'm cooking a 12 lb. brisket, and 2 spare cut St. Louis style. Using my BGE Large.[p]I'm figuring 16-18 hours for the brisket, and about 6-8 hours for the ribs. I'm planning to put the ribs on a grid extender over the brisket when the time comes.[p]So, it seems like I should cook the brisket for 10 hours, then add the ribs, situated above the brisket in the egg.[p]Has anyone tried this? Any pointers or things to watch out for? I'd hate to ruin both the brisket and the ribs, and have to order KFC take out for the BBQ.[p]Thanks!