I run my drum 275 to 325. Fat down for more than 1/2 of the cook. I like to foil the brisket when the color gets right. I love the flavor of Texas BBQ Rub, but on a brisket it turns to mush. I now use a a salt,pepper and garlic combo that seems to combine with the bark that naturally forms from the outgoing juices.
I also think a brisket benefits from a very long rest. 3-4 hours.