For now each Team Member will be assigned their own meat to tend to. We may cut it by one and only bring 4, but we may need to learn the hard way on this one. Also, each UDS only has 1 cooking grate....How many do yours have?
I was using 2 flat tops, 1 for brisket, 1 for pork each had 1 grate. For my ribs and chicken I had my original UDS which has a weber kettle lid and two grates. 3 UDS for a total of 4 grates / racks
What I found out over the two competitions and in practice runs at home is these typically cook the briskets faster, though the shoe leather I produced at Hesperia just would never cook but I think there were a combination of things that led to this, 32 degress, 40 mile an hour winds, 4000 ft elevation, etc.
But my pork got done there early, so I had one entire UDS just smoking with nothing on it, in Hesperia and one with nothing on it at Tempe as my Briskets were done early.
So, my original one which has some flaws in my work is going to retire to the back yard. The two flat tops are now going to get Weber Kettle Lids and another rack roughly 6 inches above the first one.
I chose not to use the ball valve on these two as rubber magnets work fine. I stop at the local Papa John's and grab a handfull on a regular basis.
One cooker per person, per meat sounds like a solid plan since you have the headcount to support it.
The less barrells I have to load up after its over the better and ash clean up can be a B!t@h as well. OR just leave it in like I did the first time and then add the cost of a new Rhino Liner to your UDS cost..