Smoking brisket options for Sunday Lunch?

Hi everyone! Gonna try out my first ever brisket this weekend and can’t wait to use all the techniques listed throughout this subreddit. I would love to bring a brisket to a Sunday lunch this evening. Anyone have recommendations on timing so it’ll be ready to eat by noon? Specifically, when to start and when I should wrap and crank the heat at 250, etc. ideally would like to pull it by 9:00 AM to let it rest for three hours before mealtime.

Any help would be greatly appreciated!