Cooking this beast tomorrow, any advice?

6kg packer cut brisket. They recommend cooking at 115c until it hits 86-88c which can take up to 13 hours. It’s pre trimmed and they don’t recommend wrapping it at 70c as “as it masks the flavour of the beef and stops a proper bark forming”.

Does that all sound ok? Hoping to get it on around 4 in the morning 😅