Ok..I just got hit with the stupid stick. I don't know why I didn't think of this before, but I put two turkeys on the UDS once and they turned out like crap. DUH! I get the point from ya'll that two briskets on one rack is bad. If I put another rack on the UDS what about the heat. Will it be uniform enough on both cuts of meat? Will the lower one get hotter faster? This is new territory for me! Please advise. T minus 10 hours!