I want to thank everyone for their responses and help. I can say this first attempt at brisket was a huge success (although there is room for improvement).
I went with Boshizzle's method of cooking around 300. I did a simple rub of coarse black pepper, sea salt, and cayenne. Once the temp reached about 160 I wrapped it in parchment paper and threw it back on.
In the end the meat was a little drier then I hoped. However, that could be due to the fact it was the lean portion only and a small piece of meat (that and my tastes are always for the fatty goodness).