I think I have just what you need for lean-trimmed brisket. It's a long post, so get comfy.
Brisket with Wet-to-Dry Smoke Chamber
DaveOmak's results from his first try with this method in his MES, with a little twist to simplify how to set up for the wet-to-dry method (water with gravel in the pan, then a drip-catch above):
The full article with the various meats I've used this method for with Q & A:
Wet-to-Dry Smoke Chamber Method
This method provides you with a little edge in preventing dried-out meats when cooking lean-trimmed meats to higher internal temperatures. It will produce a harder and heavier bark on the meat than most folks are accustomed to, though if you wish, you can soften the bark towards the end of cooking by foiling the meat or increasing humidity by adding water to the smoker's water pan, or, during resting, by foiling the meat. If you want to preserve the bark, just rest on a bakers cooling rack placed on a cookie sheet, baking pan or roaster, then cover with paper towels or a clean cotton towel...this allows it to breathe and reduces the effect of steam becoming trapped in the container/foil which would cause the bark to soften.
Any questions come up, just shout.
Have a GREAT smoke!!!