CUTiger80, I just ran this exact smoke this last weekend on my number 2. I posted in the Pork Section. I was able to get 16lbs on one rack, it was tight, but turned out great.
I used Tonys brine for 10 to 12 hrs and mustard and Meatheads Memphis Rub (Salt Free Version). I believe I read from DivotMaker somewhere, he just puts them on after he rubs them without much rest in the fridge. So I have followed suit. I just wrap in saran wrap and place in fridge while i am getting the wood foil boated, new foil down, Mavericks Ready, etc and then pull the meat and place in smoker.
I used a llittle over 5oz of wood on this smoke and tucked a pan of apple juice next to the smoke box. On the Pan, cheapy .50 cents from GFS, i roll the side up more vertical so it has more surface area touching the smoke box.
I ran it this way, as the first time, the rolled edge didnt seem to allow or what seemed like much apple juice to evaporate.