I did buy an adjustable rig from ceramic store and put brisket on bottom and 2 pork butts on top. Cooked initially about 250 for 5 hours then dropped down to 230 at midnight left all night until about 11 next day. Total about 16 hours. Last several 8 hours dropped to 200 down to 170. The pork butts were great. The brisket was charred on bottom layer about 1/8 th inch, other than that it was pretty good. I had both wrapped in foil after midnight. Any ideas on how to avoid future charring on brisket? Butts and brisket cooked fat side up.