Smoke the loin to 150°F, rest and slice. Brine the birds, I suggest doing it "Beer Can" style, smoke to 167°F temp in the thickest part of the breast. Make sure to put the pork above the chicken. Pork drippings on chicken are fine. Chicken drippings on pork may be a source of cross-contamination.
Hope this helps! Keep asking questions, we'll keep answering!
Take care, have fun, and do good!
Regards,
Meowey