Got a great friend and her family coming for a smoke out soon.....Need advice pronto fellas!!

Well, that's a big question! You have one time already figured sort of (use 2-2-1 for baby backs) and that's the ribs. The other two cuts could be in 2 hrs/ pound, or longer. My last shoulder about the same size took right at 20 hours. I have never cooked just a flat, I always do a whole packer. Typically when I am doing shoulder for guests I do it the day before and reheat it. I think it tastes better after a rest. For the flat I would shoot for 2.5-3 hours per pound and that would hopefully give some leeway. So knowing that, if you are going to cook it all at the same time, I'd put the shoulder on first, then the flat about 5 hours later and the ribs when there's five hours left. There's no guarantee that it'll all come out at the same time, but it might be close.

Don't forget that the Pork and Brisket will stay hot wrapped in foil and a blanket in a cooler for 5 hours. So add a few hours to your calculations to CYA...JJ

  I concur with dirtsailor on the ribs at 2-2-1  and doing the shoulder a day or two early. Pulled pork reheats nicely! 2 and 1/2 hours per pound for the flat should be good. You can hold it if it gets done early. Are you planning to foil the flat or go all the way uncovered? Foiling can decrease cook time.  Check out Jeff's newsletter on brisket from last year about this time. That's what I like to do.

  I'm sure all will come out tasty!

   Mike

Looks like the guys have you covered here, just dropped by to say good luck and be sure to post plenty of Q-View!

Bill

Pork shoulder is just as good or better after a day or two in the fridge. The flavors seem to meld together really well. And, as the guys said, just leave yourself plenty of time in advance on the brisket. It holds real well in double foil, and blanket and cooler. And, please note, the guys are saying 2 2 1 as in two two one for bb's.....not 3 2 1. Everything will be great. You'll look like a star.