I talked to an old boy from Texas not long ago who swore to me the secret of brisket is a window of 25*. He says it wont cook below 250 and it gets tough over 275. He says the hard part is keeping your smoker dialed in to that window.
The guy could be totally full of chit but there you go.
He SO full of Chit!!!!
Smoke it at 200 and it will get there and take many hours to do so.
Smoke it at 375 and it as moist and tender as you can get.
Come on over and I'll show ya.