Keep an open mindI know i'll probably get thrown out of the house for saying this, but i've tried it myself and it does work, so here goes.....
With that size of a brisket yes you can do a low and slow cook, OR you can do a fast high heat brisket which borders the line between BBQ and Grilling.
Simply put, 325-350 unti internal temps read 160-165, foil and continue to cook until FORK/PROBE tender. Pull and let rest 90-120 minutes. Whole cooking time probably won't run you much more than 5 hours plus two for resting.
The results are a very moist, tender and juicy brisket with a decent smoke ring, great flavor, but MINIMAL bark/crust. Again, I know, i've tried it, and got the idea off of Weber Virtual Bullet as one of their members has done well over 20 packer briskets this very same way and "claims" that the longest he's gone is 4.5 hours total cook time plus 2 hours or longer resting. I "claim" to believe that statement as I have done it myself.