I think the best approach for the brisket would be to smoke it at 225 for about 8 hours and then wrap it in butcher paper for the last 2 hours. That should give you a nice bark while keeping the meat tender. Make sure you let it rest for at least 30 minutes before slicing against the grain. The rub I usually use is equal parts kosher salt, black pepper, and garlic powder with a little smoked paprika. You can adjust the ratios depending on how peppery you want it. I found that using hickory wood gives a stronger flavor while cherry wood adds a touch of sweetness. If you want to save time you can do it in the oven at 275 but you will lose some of that smoky depth. Let me know what kind of setup you have and I can give you more specific advice on the temperature management. I have done this about a dozen times now and it has worked well each time.

We should definitely plan for the trail that goes around the lake rather than the steep one up the ridge. The lake loop is about 6 miles with only gentle elevation changes and there are several good spots to stop for lunch along the way. I checked the weather forecast and it looks like it will be partly cloudy with temperatures in the low 70s which should be perfect for hiking. We should plan to start around 8 am to avoid the afternoon heat. Make sure you bring plenty of water because there are no refill stations on that route. I will bring snacks and a first aid kit just in case. The trail conditions should be good this time of year with minimal mud. If we finish early we could stop at that diner on the way back for a late lunch. Let me know if you need me to pick up anything else before we head out.