See that's where I'm struggling a little bit as I've never done one before. I figure I'll probably have to set an alarm on my probe to get up in the night and wrap it which is fine, but I don't really want to be up any more than I have to. Do I just wrap it, set the alarm to 200 and let it roll till I get up? Not entirely sure how much babysitting it really takes after the wrap. Once I wrap a pork butt I don't even think about it until it gets at least to 200 because they're pretty impossible to screw up, but with a brisket I feel like there's more on the line.
For me, a brisket and a pork butt are nearly identical in terms of cook, with the only difference being pull temp, and probably total length of time. I'd plan for 12-16 hours of total time for a brisket, usually around 12-13 hours for a large butt.
I'm probably only going to touch the meat once after I put it on the pit, and that's for wrapping at the stall point, which I consider to be 160F.
I also periodically check my pellet hopper to make sure it's feeding OK...so for an overnight cook I just fill it up so there's no way I can get a flame-out while sleeping. I don't empty my hopper after cooking, so normally I keep it at a lower level so I don't end a cook with a bunch of pellets in there.
So for the overnight cook, I start the meat, set my probe alarm for 160F and set it next to my bed. I know I will get a wake-up call in the middle of the night. It'll take me what, 15 minutes to wrap that baby and I'm back in bed. Re-set the probe alarm to 200F and you are probably good to go until morning.
When I pull it I throw it on the stovetop under a towel for an hour to cool a little bit. Then I put a bed of towels in a cooler, lightly wrap brisket in foil to keep the juices inside, and put it in a cooler wrapped in more towels until I am ready to slice.
Honestly it's not that hard. I was intimidated to do my first brisket, but after that I was a little mad that I had not tried it sooner. It tasted so awesome. As long as you can wait to pull it at around 200F (203, whatever) you will be happy.
Don't forget to mark the grain direction of the flat before you cook it!