I did my first UDS brisket last weekend.
My wife says that direct heat in the UDS creates a smokey flavor that is too strong and bitter. Since brisket is expensive and a happy wife keeps me happy, I smoked it in a broiler pan with 1:1 water/apple cider vinegar below the rack.
Temp: 250ish. About 45 minutes per pound until the probe went in really easy. I then let it rest for 30 minutes or so before slicing.
BGE - Med, 22" Weber OTS - 2010, 18" Weber OTS - 2001, 2 x Dual Layer UDS