I did a brisket on my Joe last weekend. Got it a little dry. I may cook at 225 instead of 250 next time.
I try to keep it close to 225, but sometimes the wind and other things cause the temperature to start rising a few degrees.....
Wife tried to “speed smoke” a brisket at 350. It also came out dry. I vacuum sealed the left overs and threw into the freezer. Couple weeks later, I tried the sous vide method for the first time on that brisket. Thawed in the bag, then put the bag in boiling water for several minutes. That brisket came out amazing. Highly recommend for brisket that doesn’t come out perfect off the smoker.