Well burnt ends are definitely the way to go, so you're good there.
I don't do briskets a lot, but I like to do all my butts and briskets over night. I try to run between 225-250, I don't wrap either, and also like to keep water in the pan for overnighters to help stabilize the temps.
Just run until probe tender, wrap and then rest at least an hour, you'll be okay.
One good tip I have is to cut a little notch off the flat against the grain so you know what way to cut when you pull it off, it can be sometimes hard to tell after it cooks.
Good luck!
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