re: How long and low can you cook a brisket?

Since OP seems to be off by a country mile on cook time and temp I'll give it a try. Put a 7+ lb. brisket on at 9:00 this A.M. at 230 using mesquite wood for the smoke. After about four hours pulled it (hit 165ish internal temp) pic

Wrapped with parchment paper (first time I've wrapped) and back on.
3 hours latter and I'm just coming out of the stall and bumped temp up to 245. Pulled 2 hours later (195 temp)and wrapped in towel.

Should have left it wrapped longer but family was hungry so cut it and served.
Was hoping for more of a smoke ring but it had a good flavor and was very moist.