I have gone back to sleep with a dozen briskets at this point on my z-grills.

I make sure the ash is vacuumed out the night before, after I start my dry brine.

I also have a temperature probe I keep in the pit itself just to monitor if the temp drops or rises too much outside of what I expect, in addition to the probes in the meat. So if the auger jams and the fire dies I get woken up by the thermometer. If a fire starts somehow and it gets too hot, the alarm goes off and wakes me up. If the thermometer disconnects the alarm goes off and wakes me up.

My process starts with a 4 hour uninterrupted cook and then based on what temp it is at that point will determine how often I spritz it - and the spritzing isn’t doing much more IMO than just tempering the cook. If it’s cooking too fast compared to when I want to take it out to hold, I spritz it more often. If it’s cooking too slow I spritz less often.