Hmmm...interesting one, Randy! I think I would start the brisket, then put the ribs in about 4 hours before the brisket is done. When the brisket hits temp, pull it and double-wrap in foil to rest in the cooler (under a towel, of course). Then, the ribs should be done by the time the brisket rests 1-2 hours. You'll have to open the door a couple of times, but it should be OK by that point of the brisket smoke.