[Stoke&Smoke]

have you thought about doing a high heat brisket?

If you can maintain 340-350, you should be able to get it done in 4.5-6.5 hours.

I put mine on straight from the cooler/fridge with the pit heating up from about 180, and bring it up slowly to about 340, no fail, fat side down, until internal is about 160 (should be about 2 hours) This has always been enough to develop a nice smoke ring and enough smoke flavor.
Once there, wrap it up tight in foil (you can add some seasoned broth but not nescessary) and let it go about 2.5 more hours at 340-350. Open the foil and check it with a probe at the 4.5-5 hour point, and about every 20-30 minutes after till it's done (note no temp mentioned - it's done when it's done)

I know, it isn't low and slow....sacrilige right? But hey, it works....and I hear it's how those guys down in Texas do it