Brinkman electric smoker is what you're using right? I'm not really familiar with one, but assume it has the heating element on the bottom? If it doesn't use a barrier between the element and the meat, consider smoking with the meat fat side down. It will help protect the meat from the heat. I always did briskets fat up when using the SFB, and fat down on the drum.
I prefer brisket done between 229-230, but I know some are reporting good success at 300-325.
For your first, just decide how you want to do it, go with the plan and see how it comes out. Once you get one under your belt, you'll start asking yourself "What if" questions, and that's when the real fun begins. What's the fun in doing the same thing all the time? Play with it and find out what you like.
One of the neat things about this hobby is that even our "less than successful" results are usually pretty good eatin' anyway!