Brisket question

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boomers bbq

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I am having a problem here.
Just got this brisket and I can’t decide if I want to toss it on the pit boss overnight, or if I should get up early and put it on, or if I should fire up the Weber and put it on there?
What should I do?
 
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If you have a reliable temp controller put it on overnight.
Otherwise get up early!
 
Brisket ready to go

Ok got this 15lb brisket earlier today, got her trimmed up and I only put kosher salt and black pepper on it. Got it waiting in the fridge for when it’s time to go on.
 
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Personally I've seen way too many expensive hunks of meat go to waste while the "pit master" sleeps...

Stay awake and cook your meat!
 
Easy decision, if you want it to taste smoked put it on the Weber, if you want it to taste like it was cooked in the oven put it on the Pit Boss.
 
I never slept well when I had overnight cooks so would choose get up early and use the Weber
 
Late to the party but, that is how I just did my butts. Put them on at midnight and slept well.
 
I put on last night at 11, this is what it looks like now..
Still some resistance when probing
 
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Brisket from all night cook

Here is the flat after separating from the point.
Cut the point up for burnt ends - ready to go back on.
 
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