Yes, it is very doable.
I use a 16 - 18 lb brisket in contest and it goes in around midnight into 250F-275F WSM, and comes out around 9 am (for 1:30 pm turnin; just keep the brisket warm wrapped in blanket in an igloo).
Ribs go in at 7:30 am @ 275F and are done by noon.
Chicken goes in...