Low and slow. I'm not a brisket expert, you need to cook them and keep cooking to break down the meat. Also doesn't hurt to wrap in foil after 6-8 hours to keep from drying out. I'm not familiar with your setup, but do have neighbors with electric smokers who love them. I cook on oak or pecan, between 225-250 degrees. I plan on doing some smoking this weekend also. I'll try to post some pics if I do. Would love to see some others chime in on this topic from around the world.