That and stacked racks or frames seems to be the approach. I don’t use a barrel or a bullet so I’ve never had to do much of that. In the kettle using the smokenator attachment you can fill the fire box with meat, then put the grate above and stock that with meat as well. That’s how I do multiple butts, and I’ve gotten 8 racks of ribs in there using rib stands. But you get airflow problems.
I’ve been asked nicely not to buy anymore major cooking equipment, otherwise I’d be buying a pellet smoker. But I’m kinda pushing it already since I picked up a sausage stuffer for idiot cheap this spring.
Its fun to perfect. If you’re looking for something faster, easier and better tasting for more regular cooking I’d recommend chuck. Its much easier to wrangle big pieces of chuck into smaller format cookers. And they’re just easier to cook, more flexible for group size. Its just a cheaper, better tasting chunk of meat too.
And you use the same methods to cook them as brisket so its excellent practice.
