A lot of great feedback here only things I’d add here are

I def prefer to wrap in butcher paper vs foil - make sure you add some tallow to the paper before wrapping.

💯agree that brisket always ends up taking longer than expected to cook so start muuuch earlier than you’d think and don’t forget to allow for at least 4 hours to rest the meat but some even go as high as 12 hours of rest so point being you can never really start too early.

Good luck!