Need Advice First brisket HELP

I am very excited to smoke my first brisket. So much so that I think I have officially overloaded on information. I have watched all the Franklin videos several times. I have read and re-read Bludawgs recipe and several others. So here are my questions.
1. I have a 13.5 lb brisket. I have read it takes 1-1.25 hours per pound. That would be around 16-17 hours on the long side. But bludawg and a few others say they can get a brisket done in 7 hours?!? What should I plan for? This makes all the difference in smoking all night or just starting in the morning.
2. I have also read that I should wrap at 4 hours. Is this true?
3. I have seen 250 (Franklin) temp, 275 bludawg temp, and 325 temp. Which one and I am assuming that the temp affects the time. Which one to use?

I know I need to check for probe tender and that is when it is done, but I have to have this ready for a birthday party tomorrow afternoon around 4:00 and I don't want it not to be done. I can't afford to screw this $67 piece of meat up or my wife will never let me buy another brisket!

This will be on a UDS.

So I decided to do the brisket overnight just in case of unforeseen circumstances. I set the UDS at 250ish and woke up every couple of hours to check it. I wrapped it at 5 hours. It was probe tender at 11 hours so I pulled it off and it is reaching room temp now and I am going to put it in a cooler for a few hours and then I am going to throw it back on an hour before we eat this afternoon. Will this be okay?

Also, the flat was not probe tender. It was tough. The point and middle was probe tender so that's why I decided to pull it off. Internal temp was 203. Did I do the right thing?

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Thanks PJ. The end of the flat is tough. The thick part of the flat where it meets the point is probe tender. Should I still throw it back on???

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