I am thinking of entering my first competition locally in the summer, but wanted to start planning now. My biggest questions is when doing brisket and Butt, do most competition teams finish cooking these early and then wrap and hold until turn in time? If this is the case, how far in advance should I them done? I have a small WSM and a UDS so I am trying to figure out how I would get all 4 meats done. Any additional advice would be helpful.