I don't know if it will help you but I have exactly the same issue for a friends & family cook for +60 coming up in mid-March and don't want to do an all-nighter and be wasted before the party starts. So, I've done a lot of reading on hot-n-fast cooking and did a test fast cook last weekend, here is the link.
Bottom line, started fire at 8:00, brisket on at 9:00, really good eats at 5:00. I think I can adjust the ribs, chicken & butt to work fine on this schedule.
My best advice, especially if you have a couple months is get some test/practice cooks in.