Grilling / Smoking / BBQ

Doing a brisket this weekend. Current head-plan is to start it Friday night and let it go overnight and into Saturday. Hopefully done Saturday afternoon for an early dinner in nice weather. 

Any tips for a first-time brisket smoker? Will be on a pellet smoker and monitored with 2x meat probes for temp monitoring.

That ratiogang.com guy. EVMavericks #123.

225 until the thickest part gets to about 160. Put it in a pan with some Worcestershire and cover. Some people increased the temperature and quickly get it up to about 202 and then let it rest for an hour.
I like to keep it wrapped during the rest and wrap it with a thick bath towel. Bring that temperature down slow.