Hi Jim, First of all there are no stupid questions. I will be glad to help all I can. You can private message me if this doesn't answer your questions. This link has a great explanation of brisket and its parts.http://www.virtualweberbullet.com/brisketselect.html
I treat it as follows:
Rub with yellow mustard and dry rub the night before. Wrap in plastic wrap and refrigerate.
The next day I smoke at 210 degrees. I use 4 hours of hickory smoke. I do the points and flats separately. I take the flats to 195 internal temp. and ftc for several hours before slicing. I take the flats to 200 internal temp. and ftc for a few hours before pulling it into pulled beef.
Don't expect this to be a fast process. Just be patient and wait for your rewards as it will take several hours.
Every smoker will have his or her special method for brisket and you will hear many variations from different folks. This is my preferred method but don't be afraid to draw from the knowledge of others.
Hope this helps.