One last question hopefully, anymore and I might as well have you guys come cook it for me, haha. I havent used this electric smoker for an extended period of time (thinking I will need to smoke my 4.30 pound brisket for about 8 hours) and I am planning on doing it pretty much overnight while I sleep. Is this safe to let the smoker go on its own for that period of time and what about the wood chips I add, would I need to add more? Should I do it this way or get up early and do it all throughout the day while I can tend to it?
Remember, though you plan by time, you cook by temp. so leave yourself plenty of time in case you hit an extended stall. Until you're familiar with how your particular unit cooks, I'd not leave it unattended overnight. Two identical units can cook differently. Also, unless I missed it, you don't have an AMNPS (smoke generator) and will be using the factory chip tray setup. If so, you'll need to be adding some chips every 30-45 min. I would start with about a palm size amount and add a smaller amount (maybe 10-15 chips) after that. Your goal is TBS (thin blue smoke) not heavy, white smoke billowing out. Two items I would highly recommend having are an AMNPS and a digital remote two probe thermometer such as the Maverick ET-732. The AMNPS with allow you to have smoke for about 10 hours without having to babysit the chip tray. The digital remote thermo will give you more accurate readings on smoker and meat IT (internal temp) and allow you to remain in the house instead of going to the smoker all the time to check them. Both can be obtained from Todd at A-Maze-N Products on this forum and his Customer Service will far exceed your expectations. Here's a link to his site. http://www.amazenproducts.com/ I'm sure some others can jump in with recommended temps to pull, resting in faux cambro, ect.
Edit: After posting I went back and see S2K9K has you covered with temps. Oppps, my bad.
Good luck and remember, we're here to help and we love pics.