How does brisket cook time scale with brisket size?

I don’t want to ask in a cooking sub because everyone who comments there is likely to be more interested in smoking it than roasting it, and I’m doing this like my bubbe used to and I imagine this sub is probably the best place to ask. I’ve got a 10 pound brisket and a recipe that calls for a 4-6 pound brisket to cook for 3 hours at 325 f plus 30 minutes uncovered on the tail end. I’m thinking 6 hours plus the final 30 uncovered, while checking to add wine to the braising liquid every 1.5 to 2 hours. I plan to up my veggies by a factor of 1.5 rather than 2 so as not to crowd the pan too much.

Also, I’m working with the point and flat and only have experience with just flat – I think I want to trim some loose fat on the end of the point while leaving a good little layer, but am also open to suggestions on that front.

Thanks in advance.