The 225 degree rule is wrong for brisket and I can prove it with my smoker logs

I've kept a temp log for every brisket I've cooked in the last 4 years, about 60 total. Last spring I got tired of 14 hour cooks and ran one at 275, wrapped in butcher paper at 170 IT. It came out with a better bark and the flat was actually moist, which never happens for me at 225. I checked my logs and noticed my 225 cooks averaged 11 hours with a 3 hour stall, but the 275 cook stalled for only 45 minutes. Aaron Franklin's book says low and slow is the way, but he also cooks on a massive offset where the temp swings happen anyway. I'm not saying everyone should crank it up, but I think the 225 gospel gets parroted more than tested. Has anyone else tried a higher temp on a home setup and seen better moisture in the flat?

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