I like to wait. If you are headed to a clean fire, then a little smoke won't hurt. But, I typically cook hotter now, but, will put the meat on at 225F, even down to 200F, and let it run up to 285F to 300F. I prefer to wait until the smoke is light blue.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."