I would go apple or apple/oak. I do a lot of brisket in my kettle, the ring of fire works great. I cook 250 to 300, wherever the kettle settles. I go fat cap down though, I feel I get better results that way, the fat shields from the heat. Otherwise, seems like you've got a good plan going.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."