Hi everyone, I'm looking for some advice. I have a vertical electric smoker and I've done numerous brisket smokes and chicken but never pork. I have a 6 lb brisket and 5 lb boneless pork butt that I'm looking to smoke and have finished around the same time to serve. Any advice? I'm preparing now to smoke at 225 degrees for 7-8 hours. All responses and advice is welcome. Thank you!!