If you season then smoke ten briskets of similar size, at the same time and temp not all ten react the same. Six will be perfect, 2 will be slightly under done and 2 will be just about over done.
You may bot notice this because your smoking one at a time and get 5 or 6 perfect ones in a row. I smoke piles of meat and the variation is obvious. They all cook up differently, the trick is to stay consistent in your method. If you are constantly changing your technique you have no way of knowing what is affecting the final product.
Personally I sleep through any stall that may happen. I put them on at 12 noon, 216 degrees and take them out at 0600. Sixteen hours of cooking, the first 8 with smoke.