The night before I soaked a 12 lb turkey in a brine consisting of a gallon of water, cup of salt, cup of sugar, some sage and thyme, a sliced onion, and some peppercorns and bay leaves in a turkey roaster bag. I put a 12 lb brisket with a rub of fajita seasoning, garlic salt and salt from the night before on the smoker at 7AM. Two racks (3.5 lbs each) of ribs with a basic rib rub and garlic salt from the night before were placed on the grill at 9AM. The turkey was placed on an hours later under the grate because it was too tall. At noon, I place the chicken (6 halves)rubbed with the brisket seasoning and garlic salt. At 2 PM, I placed a bunch of sausage on the grill and wrapped the ribs in foil after coating them with butter, brown sugar and rib rub. I also wrapped the brisket at that time. Every once in a while, I would spray the turkey and chicken with apple juice. I took the brisket off at 4 PM and everything else came off @ 5 PM.
I brined the turkey for 24 hours in a water, salt and sugar mixture. Before placing it on the grill at 8AM, I rubbed it with sage, thyme and butter over and under the skin. I kept the temperature around 200-250 all day. I also made a bunch of mac and cheese and put them on @ 2:00. They stayed on for an hour and before taking everything off.
Three racks of ribs (8.5 lbs.) were put on the smoker at 10:30. they had a basic rib rub with salt and pepper. Five split chickens halves with a fajita, salt and pepper rub were put on the grill at noon and the rack closet to the firebox was swapped with the one farthest from the box. At 2:00, the chicken got sprayed with some apple juice, sausage were placed on the grill and the ribs were wrapped in foil with some squeeze butter, brown sugar and more rib rub. The smoked mac and cheese got on the smoker at 4:00 while the wings were grilled. everything came off at 5PM.
The night before I soaked a 12 lb turkey in a brine consisting of a gallon of water, cup of salt, cup of sugar, some sage and thyme, a sliced onion, and some peppercorns and bay leaves in a turkey roaster bag. I put a 12 lb brisket with a rub of fajita seasoning, garlic salt and salt from the night before on the smoker at 7AM. Two racks (3.5 lbs each) of ribs with a basic rib rub and garlic salt from the night before were placed on the grill at 9AM. The turkey was placed on an hours later under the grate because it was too tall. At noon, I place the chicken (6 halves)rubbed with the brisket seasoning and garlic salt. At 2 PM, I placed a bunch of sausage on the grill and wrapped the ribs in foil after coating them with butter, brown sugar and rib rub. I also wrapped the brisket at that time. Every once in a while, I would spray the turkey and chicken with apple juice. I took the brisket off at 4 PM and everything else came off @ 5 PM. 
