You will want some circulation even in the oven, but, far less than in a smoker. I would be tempted to finish the briskets in the oven once foiled, and let the butts cook in one WSM through to completion. A WSM dialed in, you can get a few hours of sleep at a time.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"I'm Armenian...perhaps...but then again...maybe not..."