Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
The brisket points I've done recently were hot smoked at around 325F. I wrapped them at 175F IT. They took a total of about an hour a pound to get to a 200F internal temp. At 275F you're probably looking at about 1 hr 15 minutes per pound for a 5 lb brisket (smoking two makes no difference).
I ended up smoking it at 275 for three hours and it was reading 190. I then placed in the BBQ at 350 for another 2hrs and got it up to 199. Ended up being really tender and caked like pulled pork. I ended up liking it and the rest of the family did also. No smoke ring but good smoke flavor.