Yeah, I'd take things a bit slower and go for something a bit easier, being you're in the early stages of learning. Get to know how your smoker likes to run a bit more for sure.
Not to discourage you from what I consider to be the king of smoked beef...brisket needs low and slow as much or more more than any other cut, IMHO, as I consider it to be the toughest cut of meat on the steer (that I've smoked, anyway). My 1st brisket was a far cry from the texture I would have expected, and it took me a long time to try another one. I waited until I had sponged-up as much about briskets as I could absorbe from here on the forums...maybe 8-9 months. So, as Pit4Brains mentioned, maybe wait a bit so you are armed with as much tips and methods as you can get...you'll know when you're comfortable with giving it a shot.
You may want to pick one up and toss it in the freezer for a couple weeks or so, just so you have it on hand when you want to give it a shot. Then, be sure to have a full 24 hours to dedicate to creating your masterpiece. And, if you haven't considered doing them yet, you should try burnt ends from the point cut (they're great), and use the flat for slicing (or pulling, if you really want to go all-out).
As for weight range to choose from, I recently smoked up a 17lb and a 18lb for our family reunion. Normally I look for ~14lbrs, as they require a bit less time when doing a full packer. And with a family of 7, we always have leftovers from a packer in that weight range anyway.
Trust me when I say this: once you get a brisket right, you'll be hooked for life! I can't smoke brisket often enough at my house. And the burnt ends...oooooh my!
Good luck with your upcoming brisket burn!