I have missed y'all so much! After freezing my arse off in February, I went into smoke hybernation, and I'm just now coming back out to blow the cobwebs off my smoker. This weekend, my husband's buddies at the Sheriff's Office are doing a mud run at the lake, and I am going to smoke for our close friends. I'm doing pork butt (maybe 2) a brisket, and 3 racks of pork spareribs.I'm just wondering what I need to know about about smoking this much meat. What should I know about staggering times, etc? All I've done so far is one meat at a time. I'm concerned about crowding my smoker. I'm going to have to do the ribs (3-2-1) one rack at a time, so that I have plenty of room. (YES, this is over the course of 2 days. I'm not staying up for 24 hours to do this!!!). Also, just a question on preference. Foil the pork butt at 165ish or leave it to smoke until I hit 205? Why do you do it this way? I do spray my meat, about every hour with apple juice mixture, if that makes any difference. I'm pretty sure I'm going to foil the brisket to make sure it stays really moist. (Also, this time I am buying 100% untrimmed brisket. The butcher said that the only thing that's been trimmed off this is the cow!) And I have one last question, that is really really dumb. Al recommends wrapping the pork butt in towels and placing it in a cooler to rest (I can't remember for how long. I'll have to look up that thread). This means just an empty cooler, correct. I don't want to actually cool the meat off by having ice in there, correct? Thanks, in advance for all the awesome advice I know I'm going to get!