IMHO you should read the manual on programming the controller. When I smoke butts, I program it to stay in “smoke” mode for 4-5 hours (that’s low temp, ~180, to maximize smoke from the pellets), then move to 225 or 250 until the IT meat temp hits the temp I want (for me, that’s 203), then drop to 200 and continue until I turn it off.
I then put the meat on cold from the frig and wet from the binder I used for the rub, both of which help the meat pick up more smoke. Put her on at 11 pm or so, make sure the hopper is filled with pellets (and I particularly pile them higher in the center, to counteract the tunneling effect). Then it will cook and shift temp’s all night while you sleep.
Also, I never wrap my briskets, so that helps with smokiness and bark formation in the pellet smoker. But if you prefer to wrap, go for it, you’ll just have to get up and go out there at some point.