I found okjsmokers routine for brisket (24 hours in the house) . I think I am going to try this method. Gonna make a Sam's run tonight, maybe even pick up some ribs and butts too.
I figure I can put it in tonight, smoke it until bedtime, put it in a foil pan and let it run overnight. Then adjust the temp up a bit, (180* for slicing per okj's plan) and let it run all day. Pull it when I get home, wrap it in blankets, and let it rest for a couple hours, then slice it up.
This is for the weekend, after the turkey and fixin's are done.