This weekend I will be smoking my first brisket and have a few questions. Company will be coming over in the afternoon with my plans to serve the brisket around 5 p.m Saturday. I have a 13lb brisket and was planning about 1 1/2 per pound. Hoping to keep the temp around 250. Have been having trouble keeping the team low on my WSM so I bought a ceramic plate to put in the water pan hoping this helps. I was thinking of starting around 10 p.m. Friday night hoping that it would be done between 2-4. I don't want the guests waiting to late but don't want it done so early that it won't hold for the guests. Am I thinking on the right track here? Thanks for the help