It will work fine. It will not have as full a flavor as if you ran over smoke and fire the entire time. That being said, how hot are you cooking and over what fuel. Of course, many folks cook for 2-3 hours, then wrap in foil, so they are not getting anymore smoke on their meat and they seem to produce good meat. Oven on!
Perhaps if you are cooking low, you might find some benefit in cooking hotter and getting done sooner. You also might want to consider plugging up some holes in your cooker for the time being.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."