Assume you mean 8am meat on the grill.
Better to start early and rest/wrap for longer than to have folks waiting and not get a proper rest. 8am sounds like you might be cutting it close, IMO.
Foil or BP when you get the color you want and pull from the heat when it probes tender at the thickest part of the flat.
- My Custom Vertical Offset Smoker by AJ's Custom Cookers (build link
- Superior SS-2 - Courtesy of Gainesville Jaycees and Superior Smokers
- Weber Kettle 22.5 OTG
w/ Craycort Cast Iron Grates
- Mini WSM (from SJS)