Results & travel/reheat of 31 lb Butt, Brisket, Rib, simultaneous cook on a single rack

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Had a july 3 daytime bbq to freezer bag and take to the lakehouse.[p]Fire at 7:30 am, cherry mixed throughout charcoal, stabilized around 250 dome temp
CONFIG- Drip pan on regular grate with extender, stacked everything on extender
BUTTS Started 2 8.5 lb butts @ 8:00am cooked them through until 11pm, tasted awesome
BRISKET- Started at 11am. Placed 7lb flat 1/2 underneath butts half exposed. RESULTS- exposed part got very smoky, and perhaps only slightly dry...but chopped it and added a little cider vinegar and homemade sauce...DELISH. The parts underneath the pork ended up pefectly done like a traditional texas style brisket (less the mesquite:)
RIBS- Started at 3pm. Placed 4 full racks of ribs sideways, resting on the butts at different angles..[p]Everything off at 11pm, foiled in the fridge overnight.
PREP- Foodsaver everything morning of the fourth in multiple bags. Brisket and pork microwave in bag for 2 blasts of 30 seconds each...no dryness from microwave.
Ribs, wrapped 4 racks in foil, placed on top of a drip pan on a regular old gas grill at medium to medium low heat for 1/2 hour, slapped a bit of sauce and grilled them for 1 min each side to crisp up.[p]Everything came off great...thanks for the misc. tips throughout the day

Photo Egg

Ohio Boy in Charlotte,
We want photos...
Darian

Unknown

Photo Egg,
Didn't take any unfortunately...bopping back and forth from the neighbors party![p]