Need some Help

You can go either way that best suits your time schedule.Personally, I'd go with your PB's and brisket all together. the brisket will probably finish ahead of the PB's but it's not a solid guarantee. They'll be pretty close one way or the other.

Placement: go with PB's over the brisket. You'll get some nice drippings on the brisket as it cooks.

Have an Igloo or other insulated cooler ready for holding the meat at which point it's done. Double wrap each piece of meat with foil, wrap 'em with a towel (check with the wife on this ) and they'll all hold for several hours in the "cooler".

Oh yeah, I agree with Max.
I can almost smell them

Cook them all together but start the brisket a little earlier. They're all big so they'll hold fine, use your notes, figure your times and give yourself a few hours hold time.

Some good advice from the fine cooks above. My pork butts have been taking about 2 hrs/lb and the briskets about 1.25 hrs/lb.

Thanks for the advice, should I place the Brisket fat cap down since it is on the bottom shelve.

I would place the fat cap between the heat source and the brisket...so yes, in fact, if it was me doing it it in the 025. I wouldn't trim the fat cap at all on the brisket.

Make sure you have a bigger drip pan, or dump it sometime during the cook.

If you are worried about the direct heat,since there will be a lot of meat in the smoker. Try cooking for a few hrs at a lower temp, before raising the temp up to 225-35*.

Good luck and remember what Smokin' always tells us,"take good notes".

Thanks everyone......Easter dinner was great.
The brisket came out at the 14 hr mark and the PB's a little more than 15hr., I made sure to take good notes and will be doing PB again soon. The brisket and PB's were FTC for a couple hours and were some of the best I've done so far. Everyone enjoy the meal and SmokinOkie's sauce was a hit. Thanks again.