I have cooked a lot of packers on my kettle, I never separate them, but, I can see what you are thinking, I would think it would work fine. Not sure how much time you will save.
You definitely want to use smaller chunks and less wood, kettles intensify that wood smoke. I use a ring of fire method for the burn, and block the middle of the grate with a cast iron skillet. I fill it with water, for moisture, as the kettle cooks better with some water in it. The bark is more tender that way.
If you can bring along a auxiliary grate, you get more cooking space, remember that the dome temp is going to be a little hotter than the grate. Or use rib racks which work great on the kettle.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."