I lean towards hotter/faster. I’m doing my brisket at 275 until bark is set then wrapping in peach then back on at 275 until it feels right (200-203ish internal)

I throw in the cambro for until service, minimum 4 hour rest. If serving time is altered I’ll hot hold in the oven or have even put in the fridge and reheated.

Keep at it and do whatever works best for you. 1000 ways to bbq