Here is what I would do and have done and it works just great....
Butts are gonna take longer to cook than the briskets in almost all cases, therefore you need to take that into consideration. On Saturday morning put on the butts cook them throughout the day and they will get plenty of smoke flavor, then when you feel it is time to put on the briskets (timing wise), wrap the butts place them on a pan and put them into your kitchen oven and continue cooking them overnight at about 200 degrees. They will be ready to come off when the briskets do in the morning. This is really a no-brainer in that it is very hard to overcook these butts if you are gonna make sammies. The pork will be very moist and tender.
"Grilla in the Pits" "IMAGRILLA"
There's plenty of room for all of God's creatures.
Right next to the mashed potatoes.
Brinkmann Model 6668 Gasser
Stumps GF223 w/ Stoker assist
ECB that wins the $
Weber One-Touch Gold 22-1/2"
Large BGE w/ Stoker assist
55 gallon Drum Smoker
Wood Crate Cold smoker w/ smoke injector
No need for certification, I already know good BBQ!