Due to my work schedule I have to cook it today or it will go to waste so about 8am I got it on there. I was thinking if I raise my temps to about 300 instead of my usual 225 I may be able to get it off of there by 8 tonight or so.....
While I have never had much luck cooking one "fast" many BBQ joints around here cook them over a pit instead of a smoker and can yield a fully cooked brisket in 3-5 hours that would have taken 8+ hours in a true smoke. What I would probably do is just like you, raise the temp in smoke to 300 or so and about 3 hours before serving time, transfer it to a foil pan with a cup or two of a brine, beer, worstershire or something "wet" in it, foil it over and stick it in the oven. Let that juice along with the fat drippings coming out "steam" the meat into tenderness. I did this a couple of times in similar situations to yours and it worked out ok.
THIS WILL NOT BE IDEAL, and there will be a fine line between making it good and making it mush. However I have found that the family would rather have a mushy smokey brisket than one that needed a chainsaw to slice. They are much less judgemental than some competition would be if you did this ;)
I have never done it but there a lots of people who cook their brisket at 300-350 degrees and they have great results. I believe Myron Mixon always cooks his at these higher temps and look how successful he has been at competitions.