Long time smoker but never done a brisket yet. I've done pork butt, ribs, chicken, fatties, sausage, ABTs, cheese, beans, etc. Picked up a 12.88 lb choice angus packer at Cash & Carry. Here's my plan for a offset smoker/oven cook. 1. Trim and inject with Myron Mixon's beef broth mixture tonight. 2. Tomorrow apply simple salt and pepper rub. 3. Start smoking ~225F tomorrow night ~6 pm for 4-6 hours to reach 170F. 4. Wrap and move to oven to finish @ 225F to reach 198F or tender with toothpick test. 5. Rest at least 2 hours wrapped in a cooler. 6. Eat Fri night ~6 pm. Questions Should temp be measured in the point? Should be ~11 lb after I trim so how long should it take? Will it be done too early? How long can I let it rest? Or should I start at midnight? I can get 4 hours out of my offset without doing anything. SO i could wake up once to add lump. I have a wireless temp gauge so I could set it for 170 to wake me up after that? Any advice is appreciated.