order to finish and/or not having enough time to let it rest. You should plan on resting it minimum 2 hours in a cooler and I would recommend 3-4 hours. It can even go longer than that if needed. What time you get it on the grill kind of depends on the size of the brisket and what temperature you smoke it at. I've only smoked a handful of them, but would do similar to what camp_chef mentioned above starting the night before between 10pm and midnight (depending on how big of a brisket). I wrap in butcher paper sometime around 7 AM after it hits the stall, and then it's typically ready to pull off in the early afternoon. Rest it in a cooler with towels for a few hours. If you're concerned about time, I would err on starting earlier and giving it more time to rest over risking having it not done in time.