Big Cookout on FEC 100

If we had a bit more info,we might help more.

Packers trimmed out?

Butts bonein?

Cook temp,and cooking together?

Internal temps and slicing/chopping/pulling?

Holding times?

Offhand,my first thought would be a little early for the packers,and a little late for the butts.

It's always a challenge doing something new so my suggestion is get them done sooner if you're worried about the timing. With that much meat, you can wrap and cooler them all day and they'll be too hot to touch.

You could put them all in around 10pm Friday, check them early and see how the temp is but they'll all be done before noon I'm sure.

That's how I do my contests timing to be ready for 1pm, so you're not that far off. The butts will be done sooner, but they can hold OR you put them in at 5 and when the briskets are done, bump the temp up to make sure they finish