Ok, I feel I've honed my skills enough as a novice to step up and cook for Mothers Day this Sunday. I bought a 4# beef briskest which is a bit on the thin side, and a 6.5# pork butt bone in. I know the butt is going to take a great deal of time, probably 10 hours at least, but when should I consider putting the brisket in the smoker? Start them together? Put the brisket in a couple hours after the butt? I need to have food ready around 3-4 pm that day, so I planned on starting them around 2am in the morning, taking a nap, then getting back up around 6 to check on things. Your advice is appreciated!