At comps I only use 1 smoker, so I have to finish the brisket and butts before the ribs and chicken go on. When creating my timeline, I worked backwards from chicken and ribs. Since I want to put my ribs on between 7am - 7:30am, my big meats will usually be on around 11pm the night before. The start time will vary depending on the weather conditions and the size of the brisket/butts.