I wanted to cook some pork butts (packet weighs 13.7 lbs for two, not sure how much they will weigh after trimming fat) and a 6.6 lb brisket flat for a 4 PM dinner engagement tomorrow. I know the pork butts could take as long as 16 hours right? I'm guessing the brisket flat would be a lot quicker? From what I've read I should foil the brisket when it hits about 165 and finish it off in the oven at 300 degrees until it hits 200-205. I planned on cooking the pork butts and brisket at 225-250. Any guidance when I should start cooking each meat? I'm assuming I'll need to cook the brisket on the top rack since I'll be putting it on after the cook starts? Thanks for any advice!