As much as I like using my 18” WSM, it’s not my go to unit for brisket. I think Joe is right suggesting the 26” with a stacked grate. Temp control so much easier + you’ll avoid direct heat catching the brisket edges.
My only suggestion: Trim the [emoji90] outta the 15lb. brisket, put ‘er under the untrimmed 10lb. brisket. Let the 10lb. baste ‘em both.
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