I lit the fire @ 5AM and put the 12.5 lb turkey on at 6AM. The turkey soaked all night in my usual brine and stuffed it with an onion, rosemary branches and sage sprigs. I used Mesquite wood which kept the fire above 250. Every time I feed the fire, I sprayed the turkey with apple juice. I added the mac and cheese about 11:30, and the turkey was up to temp abut an hour later.
I rubbed the 13 pound brisket with salt, pepper and cayenne and placed it on the grill at 7:45. 4 hours later, 3 split breast chickens (6 lbs) and 3 racks of baby back rubs for added. The chicken had basic chicken rub and the ribs got some Jamaican spices. I wrapped the the brisket and ribs at 2:00 and put the mac and cheese on at 4:30. The brisket and ribs came off to rest at 5:00 and everything else come off at 5:30.
