Well I've reviewed the wealth of information contained within the forums on smoking briskets, and am trying to plan a timeline for next weekend smoke. I know to cook the meet to Temp, not time, but I still want to get a good Idea when to throw it on and ways to cheat. By cheating I mean that I don't want to have to tend a fire on my SnP overnight and be dead the next day when guest arrive. I found one post in the Brisket Sticky that peaked my interest but wanted to see if there were any other ideas. http://www.smokingmeatforums.com/for...7&postcount=49 I plan to feed 8-10 adults, hopefully at 6pm Sunday evening. I was planning on doing a Packer, though I'm not sure what size. I want to have plenty for everybody to eat (big eaters) and leftovers are fine. Regardless of how I do the brisket, I plan on smoking some ABT's and stuffed mushrooms as an app just prior to dinner. I've got all day Saturday to prep / smoke and was planning on following OKJSmoker's method and smoke for several hours, foil then through in the oven @ ~170° while I sleep, then in the morning turn up the heat to ~220° untill she reaches finishing temp, then wrap it up and toss in the cooler. So I guess my actual questions are as follows: 1: Does any one see a fundamental flaw with this approach? Not to many people commented on OKJsmoker's Post in the sticky. Tweaks, suggestions? 2: Would there be any advantage to 'finishing' it on the smoker, IE better bark build up, more smoke flavor? Any disadvantages to finishing on the smoker? 3: Kinda off the subject, but not completely. I have an SnP with simple mods (lowered smoke stack and a 'vegetable basket' for a charcoal pan. Much practice (and the charcoal pan) has led to my being able to maintain temp and only add lump every three hours consistently. If I were to add height to the basket, allowing for additional lump, could I potentially get it to ~6hrs between refueling? Again off topic, but if the answer is yes it would render the rest of the questions a moot point... kinda… I’m sure I’ll think of more, but that seems like a good start.