Fire at 7:30 am, cherry mixed throughout charcoal, stabilized around 250 dome temp
CONFIG- Drip pan on regular grate with extender, stacked everything on extender
BUTTS Started 2 8.5 lb butts @ 8:00am cooked them through until 11pm, tasted awesome
BRISKET- Started at 11am. Placed 7lb flat 1/2 underneath butts half exposed. RESULTS- exposed part got very smoky, and perhaps only slightly dry...but chopped it and added a little cider vinegar and homemade sauce...DELISH. The parts underneath the pork ended up pefectly done like a traditional texas style brisket (less the mesquite
RIBS- Started at 3pm. Placed 4 full racks of ribs sideways, resting on the butts at different angles..

Everything off at 11pm, foiled in the fridge overnight.
PREP- Foodsaver everything morning of the fourth in multiple bags. Brisket and pork microwave in bag for 2 blasts of 30 seconds each...no dryness from microwave.
Ribs, wrapped 4 racks in foil, placed on top of a drip pan on a regular old gas grill at medium to medium low heat for 1/2 hour, slapped a bit of sauce and grilled them for 1 min each side to crisp up.