One of the reasons I went electric was for the ease of keeping a temp. I've done one smoke to date (two weeks ago) and I watched a brisket carefully for first four hours, adding chips and spraying with apple cider, then wrapped and brought temp to 195. Worked great! But now I have a noonish-1pm lunch deal on the 4th. I don't want to pull an all nighter. So what I'm thinking. Any input is welcome.Temp?I want to do an 8lb brisket and a pork butt simultaneously. Figured I'd rub both early on the 3rd. Around 8pm I'd smoke for four hours or so at 225. The last time I got the internal temp to 170 on the brisket then wrapped in heavy foil and finished in the smoker over the next five hours or so to 195. But I want to turn the smoker down, to like 200? or lower, and let it slowly cook. What temp is appropriate? Foil?I guess I'm torn on whether to foil or not. I like the insurance of all the juices staying inside when foiled, but foiling decreases the cooking time and I'm looking at a much longer cook this time. Also, my first attempt was a success but I never got that bark. Bark would be nice. If I don't foil what is the risk of a dry piece of meat as the MES seems to retain plenty of moisture (doesn't seem to be a problem at all).Thinking four hours of regular smoking at 225, down to 200 and uncovered. Wake up six hours later and hope pizza isn't on the menu. Happily crank it back up and or foil for the remainder to get to 200 degrees on both. Plan on setting in cooler for an hour min before serving.Sound about right?