When I cook a brisket I always start the night before in the evening, once it comes time to wrap in butcher paper I just toss it in the oven at the temp I had on the smoker and go to bed. I will wake up at various times in the night to double check the temperature from my bed. Let’s be honest once you wrap anything that you’re cooking your smoker just becomes an oven.

I do something similar, I just don’t make patties, I measure out to a lb and stuff it into a pint size bag. Then after vacuum sealing I flatten it out so they stack nice.

I just reheat in the oven at 170° in the butcher paper, gotta keep that bark supple.

I have really gotten into using the cast iron griddle for cooking on the gas grill outside, I like it because I don’t have to clean bacon great splatter. It’s really the only way I like to cook burgers now.