Thanks again to everyone for your help. The brisket came out great!
I cooked at ~275 and did wind up wrapping in foil until it was probe tender (about 7.5 hrs total cook time). Internal temp was about 201 at that point. It was like butta, except for a small part of the point (maybe overcooked?). Nice bark too, and smoke ring.
What we didn't eat tonight, is going to go into some beef-barley soup my wife will be cooking up later in the week.