The brisket is fairly small; 6 hours should be on the long side, may be more like 5, perhaps even as short as 4.5 hours. Watch it (not looking, I mean) carefully. When the temps get over 200 on it start checking for tenderness if you can. If not, just remove it at about 5.25 hours, have or put it in foil, wrap 'er up in a towel and set it in a cooler (used as a warmer) until 6pm.
So, you may be taking this off around 3:15 or 3:30, give or take. No worry. Glad it's done earlier than later...
You're going awesome!
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.