18.5 lb brisket advice

I am smokin' an 18.5 brisket that I need done by 5pm on Saturday. Won't be eaten til about 7, but need to put in a cooler by 5 to transport to where we are having dinner, so will have at least 2 hours to rest, possibly more if done earlier.

I would prefer to not mess with too much foil and just leave it uncovered the whole time (like a crunchy bark).

I'd also prefer not to wake up at 3am to do a high heat cook.

So I want to start today. Problem is, I have another dinner to go to so I will not be home today from about 5-9, which is likely when I would want to start.

I am using a XL BGE, so not worried about being around to tend to a fire so should I put the brisket on at 3pm today and by 5pm I'll know its stable and I can leave for the dinner tonight, or should I start the fire before I leave for the party, get it stable, but put the brisket on right when I get home, about 9pm tonight?

Thinking if I do 9pm tonight, I'll have to wake up in the AM and judge if I need to boost up the temps a bit?

I usually keep the egg around 250 on the dome for a cook like this, but maybe I should kick it up in the AM to 275?

Any thoughts around here?

I was able to get it on by 2:45.

Would you wrap at 165? Part of me just wants to let it rip thru, no foil, no butcher paper, etc, but I fear a big piece of meat like this may dry out.

So pondering the foil later in the cook.

Thoughts?

well I gambled, and I lost.

The brisket was ready at 8:15 am :-( Serving it at 6pm tonight

I have it in a cooler with my maverick thermometer, I figure when it gets down to about 150/160 I'll put it in the fridge, and I guess put into a pan/foil with some juices I saved and re-heat til it gets to about 145/150 internal?