Been reading for a while but haven't posted, and thought it was rude not to say Hello. (been too busy BBQing)

Been slowly building up my Barbecue skills over the past couple of years since I rediscovered charcoal. Then my Wife bought me a Weber Smoky Mountain for my birthday in June and I'm slowly becoming addicted. I feel that i've I've got ribs down well. Tried pulled pork once and was a bit dry. Did a brisket (small one 1.5kg) a couple of weeks ago and was really happy with that, but I know it could be better with practice.
Got a big BBQ coming up at the weekend (family party) and I'm on point to BBQ. The Party is Saturday afternoon through the evening 50 or so people . So I was thinking of cooking overnight on Friday (Never tried this BTW). I'm thinking of Pulled pork (whole shoulder, bone in) and a small brisket. Then smoke some ribs during the day. Have the kettle going for hot dogs etc.. But I was wondering is it possible to smoke the brisket and the pork shoulder together in the same cook overnight? Or should I just pick one.
Not sure how to post pics on here, but will be happy to if someone can point me in the right direction.