food done too soon, what now?

First I'd make sure they're really done. Can you pull the bone clean out of the butt? Can you run your temp probe through the brisket flat with little resistance? Also, try repositioning the temp probe in the meat to make sure you're not in a fat vein or hitting bone.

OK, I will check all cuts again thoroughly. You're right...I've been fooled before by the probe in the pork being too close to the bone or in a fatty pocket. I've just never loaded my 055 with this much meat. It seems like this smoke took a fraction of the time it takes with just butt and blade in there.

Assuming that it will be done too soon, what would you suggest for holding the finished product (other than the standard foil, towels and preheated cooler)?

Given the time, I'd pull the pork and refrigerate it. I'd slice the brisket flats and refridgerate. I'd leave the points whole and refrigerate, then return them to the smoker to continue cooking for several more hours or save them for burnt ends another day.

To reheat, I'd add some water and microwave.

Dennis knows stuff.

Thanks for the help, Dennis. Everything turned out perfect. I was unable to get good slices out of the flat, so I wound up chopping most of it and tossing it in the refer. The reheat went very well, though. Thanks again for all of your advice.