I always smoke the briskets and pork butts the day before. Usually I will smoke 6-10 hours then double wrap in foil and add apple juice or another liquid and refrigerate overnight.Then 4-6 hours before I want to eat, I will put in oven at 225-300 degrees to get internal temperature to 203 degrees, then let cool still double wrapped and put in a ice chest wrapped in towels from 1-2 hours. Usually I put in the oven at 7:00 AM then take out of oven at 11:00 AM, put in ice chest and eat at 1:00. This to me makes the brisket and pork butts taste better, like how spaghetti sauce is better the next day. No need to stay up all night to smoke.