Only thing you will sacrifice by going hot those first couple hours is the smoke ring and penetration of same. As I understand.
FDA/CFIA do recommend as Paul has done on this brisket, but seasoned pitmaster prolly would not.
By the end of the cook, all bacterial loading is rendered inactive if you are pulling your brisket at or above 200’ core temp, but the smoke penetration only occurs below 150’ or so.
Once you take your meat up beyond that, the outer skin and bark is somewhat set and the smoke cant get in as easily.
I accidentally took a brisket up to 300 for the first few hours when I tried a ‘bellows’ auto blower control on my kanayama grill. The unit would not maintain a low setting and by the time I gave up and pulled it off, the cook temp had gotten up to 300 and if you have an egg type grill you will know how hard it is to bring your temp back down when you over shoot.
ANyway, that was a delicious, tender brisket still, but there wasn't the smoke penetration and mouth feel I was accustomed to from the low slow way I normally do a brisket. Tasted almost like a prime rib roast.
I’m sure there is a personal preference aspect to it as well, not to mention the legal aspects the Gov agencies must abide by.But to me, I defer to how I was taught, and how the bulk of southern pit people seem to prepare their briskets.
Hope the meal is a grand success Paul and congrats on the graduation!