Well, I'm happy to say everything turned out great! This was definitely my best brisket so far, although I was surprised how much it shrunk up lol.
The brisket finished up to 195 at about 3:45 so I pulled it, wrapped it in foil and a towel and into the cooler for a nap while I waited for the shoulder to finish. A this point the shoulder was only at 171 and after about another 2 hours and not much movement I pulled the shoulder wrapped in foil and put it back to finish to 205. The shoulder finally finished at about 6:30 and went into the cooler for a nap.
Then it was on to some sides. I got a little lazy and didn't feel like making beans from scratch and I always keep a couple cans of Bush's Maple and Bacon beans on hand just in case, so I cooked up a can of beans. Decided to make some bacon mac n cheese and throw that in the smoker for an hour. And then made some corn bread muffins.
And now for the pics....
The 3 hour mark:
The 6 hour mark:
The brisket pulled out and ready for a nap at 8.5 hours:
The pork shoulder ready to shred after a nap:
The shoulder shredded and ready for plating:
The brisket ready for slicing after a nap:
And sliced in half:
And brisket plated: