My first cook on my new 1300 last month was also very agressive - 2 briskets, 3 racks of ribs, 6 links of sausage. Put the briskets on around 9pm the evening before at 200, programmed 4 hours of super smoke and then 200 until I woke up around 4:30am to check on them. Upped then temp to 250 at that time. Ribs went on around 1pm. Sausage went on a couple of hours before dinner. The Timberline performed flawlessly and everything was done for dinner at 6pm, although I wish I had started at a bit higher temp. One of the briskets didn't finish until just before time to eat and I prefer to have them in a cooler for 2-3 hours. This was basically a 20 hour cook and I used less than 20 lbs of pellets, which I was happy with. Not exactly sure how much less as I topped off the hopper 4 or 5 hours before the end of the cook.
Here's a picture when I started the rib cook - I added the 3rd shelf for the sausage later but didn't get a picture of the full load.