Thanks for all of the input. The issue about air flow sounds legit, especially with the brisket occupying the bottom shelf and I've read about the use of the oven since meat essentially stops absorbing smoke after ~ 3 - 4 hrs or a temp of ~ 150, and if I pop them in the oven, I'd get a steady 250 and can probably even catch a bit of sleep since I won't have the babysit the smoker.
Ideally, I'd do them both separate but timing is tight and I'd like to save the chickens till Saturday since I know I can bang those out in 2 - 3 hrs. My Memorial Day butt wound up needing around 16 hrs I think...it hit the classic stall, then it hit a second obnoxious stall around 180 and I thought I'd never get up into the 190's but I resisted the urge to pull it and it turned out quite well. No foil, so decent bark and good smoke penetration. So this is why I'd like be sure and leave plenty of time, just in case.
I also thought about just doing the butt and chicken again, but the challenge of taking on a brisket and pleasing a crowd sounded appealing.
So it looks like I'll start in the smoker then switch to the oven. Pics to follow...