I'd be delighted to, who'd thought me, a relative brisket newbie could offer some tips.Heck ya!
Glad it worked out for you.
It would be helpful to others if you wrote a quick summary of what you did.
I took it out of the fridge Dec. 24th about 5pm to start warming to room temp, seasoned it and let it sit on the counter until about 10pm when I started asking questions here. I decided to put it in at 10:30pm with the smoker at 225*, full tray of pellets in the toolbox (mailbox mod), shut the door and crossed my fingers and went to bed. I woke up at 4:30am and decided to check it, IT was 162 and smoker had crept up to 240, so I knocked the temp back down to 225* and went back to bed.
8am Christmas morning IT was 171 and smoker 220*. I let it go this way for most of the day, I didn't add any more smoke as the full tray had already given it a good bark. I think it was noon, it had hit 188* so I pulled it, wrapped it in foil and moved to the oven at 225*. It had a 2 hour stall at 190* and pulled through about 4pm, hit 201* at 5pm. Pulled it out of the oven and wrapped another layer of foil around it and covered it in tea towels and cooked the rest of the meal (no saran wrap). Carved it at 7:30 and was very happy with it.
Here is the temp curve from start to about 4pm