Welcome RT! You sound like you're off to a great start with your WSM. We even have similar equipment.
Tips and tricks for brisket? Everyone has their preference and style. Me? Keep it simple. I use a drip pan with my briskets.
1. Fire up the WSM with charcoal and 3-4 good fist sized pieces of hickory.
2. Prep the cold meat just before smoking with olive oil, salt, pepper, onion and garlic powders.
3. Once the smoke starts to lose that white-ish grey look and you see hints of blue, slap the meat on the smoker at 250F or so, plus or minus 25F.
4. About 30 minutes after the first long stall starts I wrap it tightly in a double layer of HD aluminum foil, which is usually around the 4 to 5 hour point of the smoke, depending how big a brisket you are smoking. My last one I just wrapped with the drippings, no extra liquid.
5. Cook it wrapped until 200F internal temp in the meat then yank it off the smoker and let it rest still wrapped in foil, covered with old towels on the countertop for 1-2 hours. Of the briskets I've done that was the best of the bunch flavorwise. 200F is where I can still slice the meat and it is juicy and flavorful.
Have a ball with your smoker!