I agree with the guys who say 'learn your smoker'. Knowing what your smoker will and won't do...and how to get and maintain a constant temp is just as important as quality and consistency of you cut of brisket. For example, I know that if my smoke chamber temp gauge (2/3 way up on the barrel) says 250, the temp down at cooking level is 225. The temp at your cooking level is what you really need to know. And, each of the last two offsets I've had were different. So, you have GOT TO know your equipment, quite literally top to bottom.
The other thing to keep in mind is most of the time, we are not smoking to turn into the judges. Honestly, some of the meats at competition cook-offs look great, but are really dry. They cover with sauce to add flavor AND moisture back to the bite. Most of us cook for the family and friends where taste wins all contests.
I smoke using hickory and burn a fire only big enough to keep temp steady. (Hint: a couple lumps of charcoal can help keep things steady as wood burns...before you are to the point of adding another log.) I start with meat prep 24 hours before smoking...final trim and apply my rub. Cover and let sit in fridge overnight until 2 hours before smoking. I preheat smoker to 225 and then put meat on fat side up. Smoke until IT is 160-170 F. Next, I pull off smoker, and wrap in heavy foil, while I am wrapping the brisket, allow smoker to cool down to 210, then back on smoker (wrapped in foil) and cook until IT is 205-210. Pull meat, open top of foil and allow to rest for 30 minutes at room temp. Move meat from foil to platter, slice and serve. (Sometimes wife take juice and make gravy for mashed potatos).
This gives us a brisket that is moist, slicable and very tender. I have done 8 lb up to 22 lb cuts this way. Friends and family really enjoy it, and that's really the competition I want to win.