What I am about to post is simply my opinion and I will yield to folks more knowledgeable than me who will be along to give you better advice. Your temps and smoke times seem reasonable. I might take the brisket to an IT of 185 but that is just my preference. Two things I see that you may want to consider. You indicated you are going to smoke/cook for a total of 7 hours. You simply cannot know that the brisket is going to be finished in 7 hours. It is finished when it is finished. It very well may "stall" just like a pork butt. Your brisket is done when it hits your target IT, not time. The other thing is spraying with apple juice to keep it moist. If you want to do that just know that you will increase your total cooking time each and every time you open the door to spray it. Personally, I wouldn't do it. A brisket shouldn't dry out on you unless you are going to expose it to high heat for a long period of time. If you want to insure a moist brisket, you can inject it with a little "no sodium added" beef stock prior to cooking. After the smoke period and the IT is around 160, you could also wrap it in foil with a little beef stock in the package. The foil method may also reduce your total cooking time.
Just a few observations from my perspective but as I said earlier, folks with more knowledge than me will come along to give you better advice.
They are already here. They posted while I was typing. Sorry, this is going to sound repetitive now.
