Swaddle and rest is the best! Double wrap tightly and add a little jus about 2/3 thru or at about 150F. At 200F pull it, put it in an Igloo cooler to hold and rest. Don't be tempted, just let it rest for 3-4hrs or when the temp is about 140-145.
Temps are only a guideline, pit masters can tell when brisket is done by how it jiggles. And great tip above about cutting, seperate the point/flat and make sure you cut against grain. Salt/pepper the point to make some burnt ends and stick them back on the smoker.
Read this, it may change your mind on hot and fast!
http://blog.gatewaydrumsmokers.com/the-white-rabbit/
Mike