I think Dave has the real question, has anyone won with brisket. Cause there are some parts of the country, that you are never going to beat ribs or pork, even with a perfect brisket.
Cook closer to 300F, for everything. You will get done a lot faster and have some time to do nicer things.
I would turn in ribs (unless I was in Texas or Oklahoma), and do something nice with them. I would skip the water oak, if it is less than a year old, it will be green, and smoke poorly.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."