Smoking 2+ Types of Meat (on a WSM)

First off, I just wanted to say thanks to this sub for all the amazing advice I've gotten from just lurking as a smoking newbie. I'm only 2 smokes in with my 18.5" WSM, first smoke of course was a shoulder, based on the near unanimous advice from people in this sub. Then I read about the possible $2.99/lb Costco brisket packers and found out that I in fact am lucky enough to have year round access to those (in MI). Since its my favorite BBQ to eat, I figured it was worth the try and it turned out great. Everyone in the family that tried it loved it and now every time I want to fire up the smoker, everyone makes sure I'm going to do a brisket again (hopefully I can reproduce the goodness). Anyways, I really want to do some ribs, chicken parts (either wings, spatchcock, or legs/thigh) and other stuff too, but I'm concerned about cross contamination type stuff if I do a brisket along with any of those. I know that chicken usually is a hotter smoke so that's less likely a meat to smoke at the same time as brisket. Also, the brisket being much longer on the smoker than say ribs would make me want to put the brisket on the bottom rack of the WSM so I can easier access the ribs for something like the 3-2-1 (or a modified version of it).

I guess my real questions are: is any of this a good idea? Do I just have to bite the bullet and keep things separate and just do separate smokes (or do one after the other)? Or just any other advice in general for smoking two different meats at once.

Thanks in advance!