Hello all; new to the forums, but have used this site for a while for help. I'm going to be smoking a 9.5lb pork butt and a 10.5lb brisket at the same time. The brisket had been separated into the point and flat; probably 6-7lb point and 3-4lb flat. How should I stack the meat? I was planning on butt at the bottom followed by point then flat on top. Will this be a good setup our should I put the point over the flat? I'm planning on putting the butt on around 12am (15-16hr smoke) and the brisket on around 5am (9hr smoke). Smoker will be set to 225 degrees. Any help on temps or tricks would be great.