What Al says is the perfect place to start. Nothing sucks more than calling up the pizza man on your big brisket barbecue day!
Once you're comfortable, then you can play wild with it. I cannot stress the importance of resting the meat more than anything else.
Like Al, I think brisky is best sliced at everyone else's pulling temp - about 205 - because then the slices melt in your mouth. That means I will pull it from the heat at 195-200, wrap it up in foil and plastic, wrap it up in towels, and park it in a cooler for at least an hour. It helps the juices and the heat reach an equilibrium while it slowly braises its way to cutting temp.
If you like bark (which I do) I leave the fat entirely on it, but score it crosswise to allow the spices and smoke to reach the meat, then trim the bark off the surface of the fat before wrapping, and serve the bark just like you would burned ends - to tantalize your guests. After the rest period, you can trim off as much of the fat as you like.
For rubs, I find that basic is best. here is my favorite brisket rub:
1/4 C black pepper
1/2 C Onion powder
1/4 C garlic powder
1/4C cayenne pepper
1/4C mustard pwoder
2T brown sugar
this covers a whole packer.