From my experience heat is heat. The input for the conversion will happen either way, the key is not to under or over cook which gives the lower temperature a wider margin for error, especially on the overcook aspect.
In either case the rest is most important as it allows the final breakdown and redistribution within your brisket. Don't be in a hurry...
(Insert new smoker here!), Weber WSM-22, Weber 26.75 OTG, Blue Weber Performer with gas assist, Pit Barrel Cooker, UDS with rotisserie, SJG mini-WSM, Weber Go Anywhere