[schellter]

On Sunday I would like to have my extended family over to celebrate my birthday and my son's BD. I want to serve both pork and beef and my idea is to start a pork but Saturday night, take it off Sunday morning and hold it in a cooler. Then after they get here I would cook a Tri Tip on the egg, pull the pork while the tri tip is resting and then slice the Tri and serve with beans and slaw.

What is the feasibility of cooking the Tri Tip after the pork butt comes off? Might I run into a problem with not having enough lump charcoal left in the egg? Any other possible problems I am missing? As an alternative I could always do the Tri Tip on my gasser but I would really like to use the egg for both.

Thanks,
Larry