Oh, the useless comments I could make here...but, this really hinges on what you are looking for and how much you are inclined to experiment with that much meat.
I think both methods work great, but, there are minor differences in the meat you end up with at the end. Not better or worse, just a little different. Currently, I am liking my semi-hot and fast method, that Saiko mostly started me on. That is to go low for an hour or two, then ramp up to 300F and let 'er rip until done.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."