I agree with what Vinny and Terry said. Skip the brisket this time and go for what you know.
If you just can't do that...I would do a packer, the point is what I cook brisket for. I do not do burnt ends all the time, I like the point sliced. I can get 4 to 5 hours of burn out of my 22.5" kettle with one load of coals, I often do brisket and pork butts at high temps (275F to 300F) within that time, sometimes I need to add coals, it varies on day, weather etc...I do no pan or foil, fat cap down, 275F to 300F, no flipping. Then again, I would not do it for the first time in front of guests, it could lead to embarassment.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"I'm Armenian...perhaps...but then again...maybe not..."