About to smoke a brisket and was wondering; for the sake of comfort, sleep, and worry-free temp control, why not foil at 160 and finish the brisket indoors at 220 to 195 IT since all you are doing at that pt is cooking? I realize that this may be blasphemy to some of the tru blu smokers but I'm looking at a 20 hr smoke and am looking for a way to get a little shuteye. Thanks, Mike