Welcome to the group Mo! You'll find that this is a great place to share ideas on smoking, grilling, etc. There are plenty of folks here who genuinely enjoy helping one another. Looking forward to your input, and just ask when you need anything...someone here will surely have the answer.
Congrats on the new MES! You'll find that the AMNPS and your smoker are a match made in heaven! Good luck with that brisket. 1.5 hours per pound of raw meat is a good rule of thumb, but only an estimate. I always plan some extra time to insure its ready by dinner time. If it gets done sooner, it will rest nicely wrapped in a towel in an ice cooler for a couple hours or more. Just monitor the internal temp (IT), and take it to near 190* IT, then periodically test it for tenderness by poking in a few places with a toothpick...when the toothpick glides in easily, its done! Every brisket is different, but the finished IT will probably be somewhere around 200*. Many people will use the "Texas Crutch"...foiling the brisket, with a splash of liquid in the foil, once it reaches around 160-170 IT. This can speed up the cook time, but reduces the amount of tasty bark on the exterior of the meat. You'll have to try it both ways to decide what you like best.
Good luck! Be sure to let us know how it turns out.