I'd hit that, bro!
I'm no expert, but I picked up a 6lb brisket from RD (day pass thanks to KCBS membership) last weekend and did it hot & fast at 350°F for 3h 15min on the drum. Foiled at 165, picked it up and coolered at 195ish when the probe went in "like buttah". Stayed in the cooler for a few hours until dinner and then sliced. I thought it was amazing... and so did the wife which is all that matters
. Of course the price would have been better if I had bought it by the case, but it worked out fine for me since I don't cater or do comps. Price was better than HEB at least.
I'll try the oven warmer next time, since it stayed in the cooler for 4hrs (not planned) and I was getting a little nervous about the internal temp.