What would the concerns be with smoking a brisket too long? I am hoping to smoke a brisket for dinner on Saturday with my MES. I would like to start the brisket around 11:00-12:00 pm Friday night at about 170. The next morning around 8:00am I would then turn up the temp to 225 to finish. Reason for this is it would allow me to leave the house for a couple hours Saturday to tend to some other things, however this could turn the cook time into 15 plus hours. Any concerns with this method?