Currently for competition we cook 1 Packer, 2 Butts, 3 Racks of ribs and 12 -16 thighs. We spend about 150.00. I have been toying with the idea to add a brisket flat but I am not sure the benefit will outweigh the effort.
I am curious though – when I cook that much meat (butts / brisket) my smoker is a whole different creature – it operates a little differently in the sense that I have a buildup of moisture. My cook times go longer and the bark is not where I like it.