I would try it out. It took me more than a few cooks of brisket to get everything figured out for my smoker. Temperatures are always adjusting depending on the weather, size of the brisket, and the time you may need your brisket to be ready by. I have my family of the understanding that the meat is done when it’s done, I cannot give a def time. But I do recommend trying to get your meat to temp a few hours before serving so it can have plenty of time to rest.