Hi, I am looking to cook both a brisket and pork shoulder at the same time. I am aiming to have them ready to server around 5pm and won't have a lot of time then to be dealing with them as I will be hosting and BBQing burgers and sausages as well. Each cut of meat is 2-2.5Kg (4-5lbs) and wonder if an overnight smoke would be better than trying to "rush" them during the day. I am slightly concerned about leaving the smoker going overnight (I have a remote thermometer, so able to keep an eye on it if necessary), but more concerned that I overcook the meat and it end up dry. All the articles I read are dealing with meat cuts that are 2-3 times the size I have and really would appreciate some ideas on what might be best to do.