The tough part will be timing. Hot and fast for pork shoulder and brisket starting really early, around 0400 wake up time for me. Ribs will go on around noon then chickens in the UDS around 2. Aiming for a 5:00 meal time Saturday evening. Expecting everything but the ribs to get a couple hours in a cooler give or take.
Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-