You can crank the heat up and knock some of that time off (& I would allow 1-1.5 hrs/# as previously stated) - or, you can cook it at the temp you're comfortable with - either way, you'll know it's done when it's probe tender. By all means let it rest at least an hour. You can rest it for several hours, so you can build a little bit of cushion/margin of error into your cook time.
It seems to me that higher heat brisket cooks require longer rests and lower salt rubs.
I got some OR Black Ops this week - looking forward to checking it out!
Just don't overthink or undercook it and you'll do fine.
50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
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