I will be doing an overnight smoke this Saturday into Sunday. Will be smoking a Boston Butt and Beef Brisket. Hope to serve the finished product about 4:00 PM to about 20 family members on the in-law side. My question is..............if you were doing this smoke what time would you put them on the smoker? What temp would you cook at? And since both meat products are about the same weight (9lbs) do you think they will finish anywhere close to the same time? The outside temp over night should be in the upper teen's to lower 20's. I have my idea of the answers. I am curious to see what other think. Thanks.