I did this on my homebuilt smoker over lump charcoal and apple chunks on Sunday.
I did at a much lower temp than I normally do which I think turned out nice. The size of the brisket is also smaller than I am accustomed to.
Temp - 210F
Fat Side Up
Coated in a brisket rub from the butcher shop.
Wrapped at 170F and I tented it for an hour.
I put on at 730am and pulled off around 430pm with an IT of 200 - performed toothpick test.
Sorry I didn't get more pictures. It was very tender though!