Sounds about right. That will be a lot of money in the cooker in "q". So it will be a cabinet type, I'm guessing gravity feed for the best bang for the buck. Is that right?
Current Smokers: Backyard RF Offset and Hybrid RF Offset trailer rig with Cowboy cooker and fish fryer, always room for more........
Yes - you must be very careful measuring your meat in public.
Your numbers look right but if you make it just the right size then load each brisket into its own steam table pan then you're going to completely cover the grate and limit the cookers ability to breathe.
I would suggest you add a 2" gap all around every pan. Grab 4 of those pans and lay them out on the floor and measure so you take their lip into consideration.
Your grate would end up around 32" X 48".
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
If you're going vertical, I would allow at least as much as Gizmo recommends. Another option is to keep it smaller and use the pans as baffles. IOW, load the first rack tight to the left and the next tight to the right and so on. That keeps the heat and smoke flowing around each pan. The downside is you'd probably have to rotate pans top to bottom every so often to maintain even cooking. This could be used to your advantage tho, as you could put food lower that need more time and other goodies at the top that didn't.
If it's tourist season, how come I can't shoot 'em?