Guys, Great forum. Have a dilemma that i would like to throw out to the group. I will be smoking a small 8 lb brisket for tomorrows dinner. Am puting on the Traeger and am trying to decide if i should start it tonight on smoke....approx 200 deg, or start tomorrow morning at 230-250. Am thinking the longer smoke would impart good flavor, but am concerned the longer smoke may also dry out the meat. Any advise is appreciated.