I will be doing my first bracket tomorrow, or should I be starting tonight? It's a half brisket, weighs about 4 lbs and will be smoking on my MES with the amnps. Can I start the brisket at 8 in the morning and have it ready by 5pm? What is the internal temperature I want to reach? I've been cautioned not to put liquid in the water pan, is that ok with a brisket?