Decided to do a big spread for fathers day this year. Enjoyed a great weekend with the kids, family, and a whole lot of cooking! Started the weekend off right by stocking up the beer fridge. Didn't want to get dehydrated in this heat. Got all the meat out and fixing to get prepped up. 6 racks of BB's. 2 boston butts(7.5 and 9 pounders) and 2 choice packer briskets(both 10 pounds) Ribs prepped up with yellow mustard and my pork rub(similar to jeff's) Brisket trimmed up. Left a 1/4 cap on the bottom. Injected and coated thick with Montreal steak seasoning. Butts injected with apple juice and coated in pork rub as well Ribs into the SV24 with apple chunks rolling about 225 coming along nicely Brisket and butts went into the MES40 for the long ride at 250 with a mix of hickory and apple in the AMNPS. Nice TBS rolling out of both smokers with a nice cold one After 3 hours ribs got foiled for 1 1/2 hours with brown sugar and butter and then finished on the gas grill with homemade BBQ sauce Put the briskets in a pan with beef broth at 170 IT and let it ride. Butts were double wrapped in foil. Briskets butter tender in the flat at 202 IT and took butts to 205. All went into the cooler for a 2 hour rest. Ribs were not quite FOTB but had a little bite to them which I like. Tender but with a bite. Butts and Brisket were tender and juicy. Didn't get a pick but finished the spread with beans, slaw, potato salad, deviled eggs, banana pudding, and coconut pie. Thanks for looking. It was a great weekend with family friends and good BBQ!