thanks everyone for the input.
I'm doing it in 2 cooks, an all nighter Friday the 13th for the family party which is lunch. And then an early morning start on the second one Monday the 16th for a dinner for the other party. That will also have 2 butts in the cook for lunch for the folks at our local grain elevator, gotta treat the people who help you market grain, the next day.
I'm thinking about just doing 1 1/2 briskets for each cook. I'd cut the second long way so it would have the flat and tip.
I'm going low and slow since I've never done a H&F and don't want to mess these cooks up.
yeah the Lang can hold a steady 300 no problem
So you can expect 2 briskey cook threads from me in the near future