Getting geared up for a combo lo-slo cook this weekend, and thought y'all might be able to steer me right. Picked up a 5 lb. brisket, and an 8 pound picnic I want to cook simultaneously for my neighbor's party on sunday. Planning on cooking indirect at 250 for the duration.[p]My thinkin' is that the picnic will take 18-20 hours, and the chunk-o-chest probably 12. Does that sound about right??[p]Also, I haven't done a whole picnic before, and the lower end has some skin on it. Should I score the skin to allow the rub to penetrate better? Remove it altogether??? Just leave it alone??[p]Exciting stuff, these overnite cooks are. Thanks for any ideas.