Starting at 6:30 is plenty of time, unelss you want to eat at 11:00. Then I would start a little earlier. Load it up and don't look back. Keep that fire around 225-235 tops. I start mine between 8-9pm that and then wrap it as soon as the sun comes up. I usually then pull the meat around 2 and let sit for an hour or so. My best briskets' happened when I did everything by feel and gut, and didn't have the thermometer.
Fairway's & Green's Pard'!
Mike (Miguel Carlos)
"The more I'm around some people, the more I like my dog."--Sonny Burgess