Hi all, Newbee here... both in terms of posting here and WSM user! Got a 47cm (18.5") WSM yesterday and seasoned in with a hot clean burn. Planning on cooking a 4KG (8.8lb) packer brisket cut (more flat than point) on top shelf and a 3KG (6.6lb) Pork shoulder on the lower shelf of the WSM tomorrow - July 5th for a party we are having. Want the meats ready to eat at 5pm. Was planning on getting up 4am to get meat out of fridge to have an hour to warm to room temp - then onto smoker at 5am - giving me 10 hours till 3pm to get them cooked, then got 2 hours time for additional cook / wrapping and resting... Was going to aim to smoke at 120c/250f for the entire cook (bit hotter than would like - but conscious of time!). Was planning on letting Pork cook fat side up for approx 4 hours until 68c/155f - then popping into foil container with a bit of cider in the bottom and foil wrapping it all - then back on till done at 95c/205f. Then the plan for brisket was to cook fat side up for approx 4 hours until 75c/167f - then popping into foil container with a bit of beer at the bottom and foil wrapping top - then back on till done at 95c/205f. Then cutting point into cubes and back into foil with BBQ sauce / rub and onto top shelf of smoker for an hour to do some burnt ends at 120c/250f to be ready when its 5pm. I know its impossible to tell how long things take.... but in your experiences is 10 hours likely to be enough based on the 2 cuts of meat I am gonna use at the temps mentioned??? Or should I be looking to have a 12 hour cook time, with 2 hours rest / wriggle room.... Appreciate any thoughts!