This Saturday I'm smoking TWO briskets on my LBGE for a food truck party on Sunday. I've never done two at once. They'll both be packer trimmed 15+ pounders....
Since this is for commercial sale and semi-review by the public, I'm more nervous than usual for this cook.
Best way to stack these puppies? I don't have any after-market "wooesque" racks - just bricks and grids. I'll be using a Maverick.
I'm conversationally fluent on one at a time. It's two at once that has me scared..
Thanks for any help!