Dry aging is intended to intensify the beef flavor by dehydrating the meat. You will still need to cook the brisket till the connective tissues break down so I would suggest a different technique. Cook at 275 or so until your rub is set (doesn't push off the meat) and a nice color to the bark then wrap tightly in foil with 1/4 cup beef broth. Cook until probe tender.
Prior to cooking, I would of course cut off all the green and yucky leftovers from dry ageing, if your butcher hasn't done it already.