Well hopefully you have some smokes under your belt. Briskets are not really for starters. If you are a newbie, I would do some research and reading. Good luck.
I have done two briskets in a conventional oven. Pretty much done the same way as if I were smoking them. Oven at 225 and cooked until internal temp of about 160. Foiled until the internal temp was 200, and rested for 45
minutes to an hour. Both turned out great. Of course I will have to watch my temps more closely on the GOSM than I would if I were doing it in an oven. And I have read everything I can. Mostly on this forum, but also on "The Smoke Ring", "The Q Joint", and "Barbequebible.com". This forum is by far my favorite however.
Is that a gasser or charcoal type? R ya planning on seasoning the smoker first?
I am seasoning it as we speak. And it is a gasser.