Hey everyone. I'm going to do an 8lb center cut for a fantasy football draft party. I have the latest model MES 30 that I've produced excellent briskets with so far. Not a huge bark hound, more of a juicy tender taste here. I have my rub made already and I'm going to start the brisket Friday night at around midnight. I'm gonna cook it at 225* and I like extra smoke, so for the first three hours I'm gonna hit it hard with a cherry/hickory mix. I'll hit the sack around 3am and get up about 9 and hit it with more smoke. I need it done by 2pm on Saturday for a 2-3hour hot bag rest and slicing at 5. I haven't tried this, but I think I'm gonna put an aluminum pan under the rack the brisket is on to catch all my drippings and then when I hit 180-190 IT, I'm gonna put the brisket into the drip pan and finish it to 200 IT. What do y'all think?