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Brisket and Butts

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Another timing question.  Headed up the road to Florence, SC from Columbia,SC for lunch on Sat. About a 1 hour 15 min drive.   My goal is to pull the meat off the Egg Sat am, wrap and place in the cooler and then unwrap and slice/ pull in Florence,for lunch around noon.   I have 1 14# brisket (SRF) and 2 7.5# butts.  I'm using a Stoker so total temp control.  Was thinking starting at 225 then bumping to 250 Fri night.   Thoughts/advice on when to put on Egg?  Should I start the brisket first and the throw on the butts later?  AR so no worries on capacity.  Appreciate the input.   
Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now?   Woodford....neat

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