Hey goose, welcome to the forum.
I can't give you all the particulars, but here is what I have learned.
Get a big packer brisket, 12#(or so), and rub it down w/ your favorite rub. You may want to pour on some worchest. sauce to "wet" it so the rub will stick. I've never over done the rub, big hunk of meat can take alot of rub............watch the salt when doing it for the elderly............they can spot/smell salt a mile away.
get your smoker up to 220-230* and holding and throw the meat on. Fat up is what I do, but from what I've read it doesn't matter that much.
Close the lid and wait for at least 2 hrs before opening it. I like pecan/mesquite mix for wood.....each to their own. After 2 hrs, open the lid and take a pic, drool, and pray. You could add some baste to it, but it will be fine w/out too.
If you have a remote temp prob, put it in the middle of the flat, and in the middle of the thickness. When the internal meat temp hits 160-170, you "could" wrap in foil(what I do), quit adding wood and just keep the temp at 220-230. When the meat hits 200*, take it off the smoker and put it on a table and throw a towel over it and wait at least 1 hr.
Then rip it open, saving any juice at the bottom, and slice it as thin as possible. Taste every other slice
Brisket isn't that tough to do. Just remember 220-230 on smoker temp, and 200* on internal meat temp at the flat.
what I also do is pull the prob out at 205* and put it back in a different spot(still in the flat, just 1/2" from previous hole). If it is kinda tough to put back in, leave it on the smoker, if it goes in nice and easy then its done.
Don't sweat the small stuff! Smoker temp and internal meat temp are most important. Rub, foil(speeds up process), flipping, fat up/down, is all just minor compared to the smoker and meat temp.
If you throw a brisket on the smoker w/out any rub, no baste, etc; yet keep the smoker at right temp and pull the meat off when done then you'll be just fine. It WILL BE GOOD! It will be the best you've every smoked! Then each one will also be the same, best one yet.
Think positive, allow 1.5hrs/# and DO NOT RUSH IT! Brisket is like a woman, if you put pressure on her she won't give in..................treat her like a queen and all will be fine.
Have fun and take Q'n Pics!