What has two thumbs..........,

just received his 14-16lb Creeskstone Farms Brisket and is going to smoke the crap out of it tomorrow night into Saturday?

THIS GUY!!!!

Now that I got that out of the way, time for some questions, being this will be my first brisket on my XL BGE. (Owned it since 2010)  I just read Aaron Franklin's book, so I am going to follow his method as closely as I can.

Brisket serving time will be around 5:00PM this Saturday, but I will be leaving my house for a party with brisky in hand at 2pm .   So, 2 scenarios:

Let's assume brisket will be 14lbs trimmed....

Franklin Exact Way 
275 degrees, water pan, (yes, I know controversial in the BGE world) wrap in butcher paper after the stall, (around 6hrs into cook, ~170 degrees) back on the egg until done (3-4 hours more, start checking tenderness at 190 degrees.  Interesting he finds most briskets done @ 203 degrees.  Fat cap down. 

Once done, into the cooler right away (Franklin does not rest out on counter, he said it goes right into his warming oven once off the pit)  Serve at 140 degrees.  According to his book, it seems his briskets are in the warming oven for almost 9 hours before serving.

1)  If I use this method, what time do you think I should get the brisket on they BGE if I am leaving my house @ 2pm?  How many hours per lb?
2)  Also, being I am just going to keep the brisket in the butcher paper, how many hours can it hold in the cooler and stay warm?  (I will wrap in towels or more butcher paper in cooler)

OR

Modified (Lower temp for sleep purposes)
I was thinking of cooking the brisket at 225-250 overnight, then bump up the temp in the morning if needed..  This way, I can sleep a little more.  

1)  With this method, what time would you put this on the egg?  Again, leaving my house @ 2pm.

Thank your for your help in advance.