My thoughts and only my opinion. Consider using a thick flat and power cooking it close to 300. Ever since we learned how to "power cook" a flat, our brisket scores have skyrocketed with a top 3 in each of our last 3 events.
We inject using Butchers, and use two commercial rubs. We also wrap when the bark looks like it has set up nicely.
Best of luck, brisket is a tough one to figure out.
Crash - HIBarbeque.com