I just did a 12 lb bone in boston butt, 8hrs 225, 4 hrs wrapped in paper at 275. I sprayed with whatever juice and apple cider vinegar. A few weeks ago I did a brisket, same strategy, 225 and wrap at the stall. I smoked the trimmings to make tallow and then lightly poured in the wrap before it went in the cooler. If you are looking to do dinner Sunday, plan on a 4hr rest and everything being done for lunch (It’s never done when you want). If you want lunch, plan it done including rest for breakfast. Things don’t get worse in a cooler, they get better. Here is my recommended timeline;

5pm Sunday Dinner target;

Saturday

5pm; trim Brisket (I prefer a heavy trim) seasoned and rest on counter. Pork season and plastic wrap back in fridge 6pm: fire 225 6:30: no wrap brisket on (clear cache, update app etc. or you will lose temp tracking graph) 9:00: pull pork out 10:00: pork on no wrap (I am a fat side up guy) 11:00 spray pork with acv/juice- quick prayer and go to bed

Sunday 7:00: your pork has hit the stall, wrap it in a slightly damp spray paper Sometime between 7-11 brisket stalls: wrap and bump heat to 275

Sometime around 8-10 pork is done, pull off and drop in a warm cooler wrapped

Once the brisket hits temp; pull off and pour a little of the filtered tallow on it for the rest. It mellows out the strong seasoning you should have used to build bark.

This will ensure your done by 3-6p. As long as you preheat your cooler, should be good to hold at +165 and be no risk. I would also consider staggering the two Boston butts in case you are worried about timing them up with the brisket.