Hop on down to your nearest EGG dealer this week to pick up some Easter EGGcessories! Here are a few that may be useful for Easter, the V-rack, electric charcoal lighter and flexible skewers! Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here
Funny this just came up today. I've had a belly in my fridge for a month waiting for me to cure for bacon. Just been busy and lazy when I wasn't busy. It was packed a month ago and had a 3/25 sell date on it. I cracked it open and boom! Sulphur city. Stunk the whole kitchen up. 20 minutes later it was gone and smelled like fresh belly. Now I have a delicious 30 day wet aged belly to make some delicious bacon out of. I have a brisket 3 weeks past sell by I'm doing tonight. It would go another 45-60 easy in there.
1) 215 is way too low for your planned time. You will be at least 1.5 (probably 2) hrs per lb at 215. Assuming you are cooking 4 large briskets of 18+ lbs each, you are looking at a 24-30 hour cook at that temp. There is no reason to cook that low anyway and you are just inviting the fire to go out at that temp when your egg is stuffed to the gills with 75 lbs of meat (no airflow). I would do more like 250 and plan on an hr per. Do what you want but you won't be done at 2 if you cook at 215 and start at 5 pm.
2) the briskets on top will cook faster than the briskets on the bottom. They will also soak the briskets on the bottom, most likely keeping them form forming a good bark. I would rotate them once the bark sets on the top briskets and add more rub if needed to the bottom briskets (now on top) once you rotate them. That will allow them all to cook more evenly and allow the bark to set on all of them as well