I'm planning on smoking both a 10 lb brisket and 8 lb whole pork butt this coming weekend. I'm using a Master craft electric smoker. What I'm planing on doing is, rubbing both the brisket and butt and injecting the butt Saturday morning then putting it in the refrig until around 8 pm that night. Then starting up the smoker at 220 deg. and putting the meat in around 9 pm. I plan on letting it cook all night and most of the next day. Hopefully being able to eat around 5-6 pm. My question is, If the pork is done early can I keep it wrapped in plastic wrap and foil in the oven at 170 deg. until the brisket is done? Or will this dry it out. This is the 1st time I've done brisket and I'm not sure of the timimg. I know I've done a whole pork butt and it has taken me 12 - 14 hours including the time to rest.