Here is my UDS fully loaded w/ 48lbs of Brisket for a Memorial Day weekend BBQ. Gotta feed 85 people @ Catalina Island. 4 x 12lb Briskets used the simple rub of sea salt, pepper and lump oak/hickory charcoal. about 10hrs to 185-190 and wrapped in foil till they cool! 30lbs of pork shoulder is next!! and i ordered some sausage from Hillje Smokehouse!