No stress, low temp, good smoke, throw the clock out the window. When the meat starts to loosen up allowing a smooth insertion, start testing occasional looking for glide in like butter resistance.
Personally I like plain salt and cracked black pepper as a rub, with more pepper than you'd normally use on meat. Brisket loves cracked black pepper.
Patience, set it, tweak it in where you want, and walk away.
Let it rest, I actually prefer brisket the next day cold, slices easier, and makes the best sandwiches!
The meat can carry heavy smoke, hickory, mesquite, and pecan works well too. But don't attempt to try the limit of smoking your first brisket.