Okay, I have a big smoke by my standards, and a small rig. I've been cooking on a Kamodo Akorn CharGriller for about 18 months now. This Sunday (21st) my wife and I are hosting her family for Christmas dinner. We have a 16 lb whole packer and a pair of Boston Butts around 5 lbs each in the freezer right now. I know for some people around here, that's called "Saturday" but for us, it's a big smoke, too big to fit on my rig at one time. All of the meat will be served @ 1 pm on Sunday. I'm pretty confident with what I want to do with the meat itself, but the timing is more of an issue. My plan, roughly: Cook Boston Butts on Saturday during the day. Foil and rest for an hour in a cooler, then transfer to a foil catering pan. Pull the pork and cover with foil, let it cool to close to room temp, then stick it in the fridge over night. Start the brisket ~9 or 10 pm Saturday night, cooking at 225-250. Pull Brisket ~11 foil, rest in a cooler. Throw the catering pan with the pork into the oven on 200 for about an hour, starting at noon. Unwrap the brisket ~ 12:30 and slice, remove pork around 1 and serve everything. Some questions: When do I thaw the Boston Butts to have them ready to rub by Friday Night? What about the Brisket? Will the pork stay moist if I use the reheating method I'm describing? Will it need less time in the oven, or a higher warm temp? Any advice helps. Thanks, fellas. I'll try to take some pics to post.