I'm cooking for a Mardi Gras parade party Saturday afternoon. Since I can't bring the large (small will be going to cook burgers/sausages, etc) I need to cook the brisket and pulled pork ahead of time. My current thought is to cook the 12 pound brisket Thursday afternoon/evening/night and pull off first thing Friday morning. Then I'll reload the egg and put the 18 pounds of Boston Butt on to cook all Friday night. I'll get up and remove the pork Saturday morning, let rest awhile before pulling it.[p]Does this sound like a workable plan? Think I'll have many problems with reloading the egg with lump and getting a fire started that I'll be able to maintain all night for the pork? Just looking for some thoughts.[p]Thanks!