Hey Bill, just out of curiosity, why does it have to be low and slow? For tradition? Because the tradition (if you will) of brisket is not so low and slow, they tend to run the pits up into the low 300's in Texas. Personally, I really like 275F as my low-n-slow temperature and 325F as my hot-n-fast temperature.
I never had success at temperatures in the 225F range, never.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."