Just be patient - that's the biggest thing. I got frustrated with this particular brisket because I was a bit tired. I should have gotten more rest, but I couldn't sleep for some odd reason.
A couple words of advice
1. Get yourself a remote thermometer. I haven't bitten the bullet and purchased one yet, but I need to go ahead and invest in one soon. Would have kept me more patient, probably.
2. Every brisket is different. The 2nd Brisket I ever did turned out perfect, the next one a bit more dry. Just record your results and go from there.
3. Make it taste good to you first.
4. Don't be scared to try new things. Calling myself a 'purist' I swore I'd never use foil to wrap meat. Pfft. Now I'm a meat wrappin foo!
5. I believe that once beef gets to about 165 it's safe to eat (tough, but safe). Check your internal temperatures closely.
Have fun and embrace the challenge!