Finally open, a few questions

For the pork, use a finishing sauce and keep any pork wrapped well to prevent moisture loss. But it's better to pull in smaller batches if given a choice.

As for the brisket issue, maybe the bottom rack just can't be used. I try to stay away from the bottom rack whenever possible, but if you have to use it then you'll either have to rotate the racks during cooking, or put butts on the bottom since they're more forgiving, or try doing briskets fat side down as discussed here many times. It helps with this problem.

Todd just took the words outta my mouth.

Check HERE for SmokinOkie's Pork Finishing Sauce.

Welcome aboard!

Put the fat side down on the briskets on the bottom. The fatter the better. In most cases that works.

If that doesn't work, rotate them through the smoke so you don't have as much waste.

Once you pull the pork will cook off FAST. So you need to look at holding methods and how to retain heat without losing moisture.

First is to not put until at the end.

Second is to use a wet holding method (pans with juice added, covered)

And heck yeah, if you're using juice, the finishing sauce is a good start.

You might look at having two versions of it, added to order and make one SPICY for the guys. That recipe is basic and easy to modify

Russ

I'll try turning over the bottom brisket.

My PBs remain very moist until I pull. I'm holding in a tabletop steam warmer but they still dry out. I'm going to try to make a version of this sauce in the smoker without the boiling part. A stove in New Mexico requires a class I hood so I don't have one.

The simmering is just to make it easier to dissolve the dry ingredients. Start with the hottest water you have. Also, since you won't be simmering, make it 24 hours ahead and let it sit overnight to extract the most flavor from the spices and let all the flavors develop.

Would this finishing sauce work as well for brisket or is there something else you would recommend for it.