As a ten year vet of BGE cookery, I tried the Patiodaddio.com's method of a smoking a Packer's Cut Brisket in for six hours. It was about 7 hours to finish, but I have to say the brisket had a good smoke and a very visable smoke ring. Having done many of the 14 hours cooks, I can see the advantage of the Patiodaddio's method. Don't intend heresy, but you may want to try and judge for yourself. Many of my guests who have had my briskets on the long and the short cook said this was the better of the two.
They are both great, but one just takes less time.