Couldn't agree more noboundaries, there is always a wealth of info here on SMF, but from time to time there will be conflicts as far as the right method or beliefs. Brisket is kind of like politics and religion, there are so many different ways to achieve a properly cooked brisket that there will be some head butting occasionally. As for all meats, knowing your smoker is the first key to a smoking success. Second of all, use the KISS method...brisket gets over thought so much because it's this magical meat that takes time to learn how to cook, it's all about your method really. Due to the size of the meat, you can just about season the exterior with anything you like, you'll get that flavor on the outside, but mostly you'll get that rich, beefy flavor from a brisket. SPOG is a great start, it's the base for my rub, with a few other Texas flavor additions (cumin, chili powder, cayenne and paprika). Cook temps will vary from one smoker to another, 225 works, 250 works, 275 works, heck there are alot of folks cooking them hot and fast above 300 degrees. Find what your smoker runs at most efficiently and learn to cook at that temp.
Brisket simplified...rub it 1 hour before it hits the pit, place in your smoker, smoke for 3 to 4 hours depending on the temp you're cooking at, higher temps 3 hours, lower temps 4 hours, untouched (this means don't even open the door, no basting, no mopping), wrap in foil or place in covered foil pan with either beef au jus, beer or cola, place back in smoker, if you are using a meat therm (which I do not), once the IT has reached 195, start doing the toothpick test (round toothpicks preferably) every 5 degrees of climb on the IT, once the pick slides in like butter, pull the meat and allow it to rest for at least an hour, then slice across the grain and enjoy.