1230PM brisket on top shelf with 6 oz Apple wood. That mild flavor so not concerned of over smoking. It's 830PM and IT at 167F.
830PM on goes pork butt. Added 4oz wood.
I wrapped brisket only for next four hours to prevent too much smoke exposure. At midnight will remove foil.
Target all at temp Friday afternoon. Then remove, foil, rest for a couple hours before feast.
While this is lazy que... Two massive chunks of meat is awkward even on a SI3. Fits... I'm just saying awkward. Maybe we should all have two SI units