Great ideas all, above. Mesquite is the wood to use with brisket. As Jack Daniels said use a light hand with the mesquite, also know you do NOT need to smoke the entire time its in the smoker. Seriously save the chips/pellets. 4 hours of smoke is a lot! That should easily get you up to about 150 degrees IT.
My last brisket was the first time ever to inject a brisket, and I have cooked one or two, it was really outstanding. Now since yours is super lean, I HIGHLY recommend you inject it with a little beef broth with just a pinch of salt and pepper if that is all you are rubbing with.
No fat means dry meat. You'll not have that golden amber nectar to baste the meat. Bacon will help, riblets will help if smoked over the brisket. Your biggest problem is going to be not opening that door. You are going to need every bit of moisture in that box.
Since you are going to wrap, use a bit of that beef broth in your wrap. Wrapping is just a away to use steam to power thru the stall. The broth will of course compliment the beef.
Never trust electronics! As stated always poke, probe, push, fork, when you think its ready besides just trusting that thermometer. Batteries get weak, signals lost, hot and cold spots in the box. Usually the first time you don't poke it, you'll never forget again.
Light on the mesquite
You don't need full smoke the entire cook
Highly suggest injection since no fat, or use bacon.
Keep the door closed it helps hold the moisture in.
Never trust electronics, they all work off magic anyway!