First time brisket smoker here. I have an 8-pound whole packer rubbed up and ready to put on. The plan was to wake up around 3 am, throw the brisket on around 4, cook for 12-13 hours @ 225-250, pull it off at an internal temp between 190 and 205, rest for an hour wrapped in foil and towels in a plastic cooler, and then slice. My smoker is an Akorn Kamado Char Griller with a ceramic diffuser, and I'm using hickory chunks and Kingsford from the blue bag for fuel. I have some family coming over around 6 pm.
I managed to over sleep--the fire is coming up to temp right now (195 and rising). I'm planning to stabilize it ~235, then throw on my brisket. Thinking the actual cook will get going around 6:30 am. So, my question is, how do I proceed to have the meat tender and ready by 6 pm? Cook at a higher temperature, or just wait and see how the meat behaves? I'm hoping there are a couple of members with a little more experience cooking brisket who can offer some advice.