Hi CJ - congrats on the new smoker! You're probably looking at 11-12 hours on that brisket (at 1.5 hrs per pound). Since you wrapped it, it won't hurt to bump the temp like you did. You are in the stall, sounds like. The briskie will probably set there for a couple of hours, at least. By wrapping, you're using what they call the "Texas crutch." This will get it through the stall quicker, but you'll sacrifice bark for speed.
When I do brisket, I inject and rub, with an overnight rest in the fridge to foster happiness in the meat, then go the distance unwrapped (to 200 internal temp). Works like a charm. The can of liquid is fine, but I prefer disposable aluminum "mini loaf" pans for my liquid. They have more surface area, and are a larger "heat sink" next to the smoker box. I think this helps keep the temp swings down.
I'd leave that 4River bad boy wrapped until it hits 200, then pull it and wrap in another layer of foil. Put it in a cooler, with a big towel on top of it, for at least an hour before slicing. The resting of a brisket is very important! Don't just pull it of the smoker and slice it.
Show us some pics when you can...we love pictures!
