You're the boss, so try it and see how it works for you. What about a shallower pan like a sheet pan. Does it have to be deep?
You simply don't want to braise the brisket in too much liquid. You might consider placing the brisket on something like a rack to raise it out of the liquid. I have used wadded up foil, or vegetables, or even cross hatched skewers to raise meats off of the bottom of a pan.
Lots of people avoid using a pan, due to it prevents the beautiful bark that people love. Also, it can prevent somke from circulating, and lessen the smoke penetration. Generally, peiople us a pan beneath to catch the juices, which are like gold.
If you remove most of the fat, all that remains is protein, and it will dry out like nobody's business. Brisket generally needs the fat and a slow cook to allow the meat to tenderize and the fat to slowly baste the meat while it cooks. Otherwise, it can be tough.
Give it a try, and remember, eat your mistakes and the evidence goes away.
Good luck and Happy Independence day!!!