After some careful trimming, and a basic dry rub, I start briskets around midnight at 225 degrees for next days late lunch/early dinner. Fat side down, trimmed off fat laid across the upside. Set the internal temp to 200 (my preference). Then as soon as the smoker reaches 225, I am off to bed. I check the controller in the morning when I get up but in most cases the meat hasn't't even hit the stall yet. So I do other things around the house/yard.