Wanting to have a 10 pounder for the dinner tomorrow. I'm expecting it to take 12 hours give or take. One of my maverick probes is dead so I was thinking about getting it on around 6 am so I don't have to use the maverick over night. I guess if time gets cutting short I'll wrap it. Otherwise, I was going to start it at midnight and ftc the extra time. Leaning towards sleeping the night and getting up early. Thoughts from those of you seasoned brisket guys?