Anybody have any experience cooking multiple briskets at the same time in an MES 30"? How does cooking 2 fullsize briskets (12-13 lb) at the same time affect smoke time? I making smoked brisket for my son's graduation party, and since we have a good size crowd coming, I was thinking about getting 2 Packer Briskets, after trimming the fat and the tips, it'll be around 11-12 lbs each? I figured I could do them both at the same time, and be done 18-20 hours (not including resting in the cooler afterward).. I usually estimate 1-1/2 hrs per pound in the smoker, to be safe. But since its 2 separate briskets, it doesn't seem right to estimate it the same way? Will foiling them after they reach the stall temperature help reduce the time? any thought or advice is appreciated.. thanks!!