I'm interested in knowing what temp you cooked at and the timing of all that! I'm still learning how to space different meats out that may want different temps. Let me know how you handled all that if you don't mind. Thanks!
My temp was 275* throughout the cook. About every 30-45 mins I added a fist size split which brought the temp to 300* then gradually back down to 275*. As soon as it dropped to 274* on the thermo I threw in another stick. That was my pattern. Still learning the pit but this seems to work for me for now.
Total cook time was about 4 1/2 hours total:
Brisket, short ribs and spares went in at 1300
Potatoes went in at 1400
Wrapped the brisket and short ribs when IT was 160* at 1545
Wings were put in at 1545 (since they cook faster than the rest)
Everything came off at 1730 (brisket and short ribs were 190*+ and probe tender)
My party showed up late at 1830 at which time I sliced the brisket after an hour rest and served everything then.
I just needed to put the brisket in an hour early to have it rest an least an hour but my guests being late compenasated that hour loss.