I either get up really early and get it done @ 275* or just stay up late 1-2am and get it started at about the same temp and just plan for it to be done by 11am or so and keep it warm in a cooler for 4-5 hours. This worked for me a few weeks ago.
Or go hot n fast and let it rest on the counter like BD does. I would practice whatever method you decide so you can get an idea for doneness and timing etc.. I also believe a good rest is important for a good brisket.