Overnight brisket

tallen234 said:

I want to smoke a full packer brisket overnight and not have to worry about tending it , until the morning. I am thinking about getting a 12lb+ brisket and placing it on my Vision Kamado about 11pm using lump and oak. I do have a Stoker PID that has been pretty rock solid in maintaining temps. I wanted to smoke it at 225 until the morning, then wrap it with beef broth until it hits 203. Then rest it in a faux cambriio until service time (about 4 pm).

I am a newbie on brisket, but pretty comfortable on pulled pork and ribs. Is there something I should be worried about during the night? Mop? Wood? Etc.

Thanks.

PS my other option is to do a flat only and start it early in the morning....

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