Need advise. This is my first overnight smoke. 14lb brisket,, family coming Sunday to eat at 12. What temp should I set it to? I read 225, wrap at 160 and set temp at 245 and remove to cool off at 204 until internal temp at 140. Since its overnight should I set it to less? Maybe 200. What happens if overnight it goes over 160? Will it be dry? 30-60 minutes per pound. At 45 mins that's about 10 hours?

Update: brisket came out good. One of my best I have done so far. Ended up being 16lbs after trimming. Set smoker to 180 at 7pm last night. Woke up up at 3am and internal temp was at 132 and panicked a little. Picked temp up to 250. 6am temp was at 180, attempted a brisket boat and poured the fat I had on the side over it. 7am was at 200. Took it out to rest room temp for about an hour and put in the oven. 12.30pm cut it up and nothing left. Made brisket sandwiches from the flat side. Bark was good had some corners that were dry a little but in the sandwich it was good with BBQ sauce.