When I do briskets I plan on a 20 to 24 hour cook. I use a remote thermometer so I know what is going on with the meat. I start the brisket the day before the dinner, and set the smoker at 225 to 250 degrees. When it is time to go to bed I turn the smoker down to 200 to 205 degrees. The next morning I look at what my meat temp is (usually around 175 to 180 degrees). I then turn the smoker back up to 250 degrees. If the meat temp isn't where it needs to be in the last 3 hours of the cook I will bump the smoker temp up to 275 to 300 degrees. I do not wrap my briskets during the stall. I start probing the brisket when it hits 195 degrees. When the skewer goes in and the brisket feels like warm butter The brisket will actually wobble like jello. I pull them out and put them in a disposable aluminum pan cover with aluminum foil, and place them in a warm ice chest for 2 to 4 hours. I usually do 2 to 4 briskets when I do them.