Hardest part about brisket is being patient, and make sure you keep your temps low. Since it is your first brisket I would plan on foiling it, the foil can sometimes help save a brisket that gets cooked over to hot of a fire.
Put a basic rub on 12-24 hrs. before cook time (salt, pepper, garlic powder, paprika).
Get your smoker going steady between 200° & 220°.
Put the brisket on and let it go for 4 hrs. (No peeking!) I like to use mesquite on brisket, but that is just me.
At the 4 hr. mark put your probe in (good time to take a qview pick to!)
Let it go till the internal temp gets to 165'ish, wrap in foil or put in a foil pan (I use the pan) with 1 bottle of beer.
Let it ride till the internal temp. gets to 190-195 (for slicing), or 200-210 (for pulling).
Pull it out of the smoker, drain all the juices out of the foil/pan, wrap it back in foil and put it into a towel lined cooler for minimum of 1 hr., preferably 2 hrs.
While the brisket is resting put the drippings in the freezer for 30-45 min. till the fat sets up on top. Remove the fat, then reheat them in a small pan - I like to add a little red wine and maybe some sautee mushrooms for extra flavor!
Slice the briske up pour your sauce back over the top of it and enjoy!
That is a good basic run down for a full packer brisket, if you are cooking a small flat then foil it at 150-155 instead of 165.