Agree, equal amounts of salt and pepper on a brisket are hard to beat. I wish I had your patience. I cook my brisket a little hotter and usually finish in 5 to 6 hour range.
I was raised cooking them anywhere from 300-375 degrees. It does work and can make a heck of a good meal, but you almost have to use foil or it will burn the outside in my experience, it also tends to dry them out more if your not carefull. I also find that the hot fast brisket goes from tuff to falling apart in a snap.
When I started cooking them lower and longer I found they stay moist, I don't need foil or butcher paper, and they are tender, but can be easily cut without falling apart. The pieces were fork tender, but you could pick one up and it not break.
I occasionally will still cook one hot and fast if I have to, but I prefer not to. If the time is tuff you can hit it on the smoker for 4 or so hours then throw it in the oven at 250 and forget about it, it will still come out amazing. You should give it a try, I put this one on at 9 PM the night before for a noon time meal.