I've done it in a #2 with a small brisket(6lb), and a small pork butt(4lb). The biggest issue is that you don't want one dripping onto the other. You really don't want your brisket tasting like pork, or vice-versa. So, I was able to arrange them on racks to *mostly* avoid each other's juices.. and I put the pork on the lower shelf because it was thicker.
