Wrapped the brisket at 165 degrees in peach paper. Pulled the pork butt at 11:30am at 195 degrees. Pulled brisket at 12pm at 201 degrees. Pulled pork belly burnt ends at 3pm. Had dinner at 4pm. It was surprisingly easy and everything came out great. I highly recommend pork belly burnt ends! Melt in your mouth goodness.I'm gonna need an address for this cook. That is quite as mess and a math nightmare to figure out. Good luck. I'll be curious to hear the results