You have all good advice so far. You are fully armed and ready to take on the brisket. As you see, some mop, some do not. Some flip it, some do not. Some trim the fat cap, some do not. Just a matter preference. I like my brisket sliced. I flip mine a few hours into the smoke and keep it there for at least 2 hours. During that time, I give it 2 healthy doses of spray. Then I flip it back over and bring it to an internal temp of 175, remove it and wrap in several layers of foils and then wrap an old towel around it and into an old cooler with a pillow on top where it sits for at least 1 hour, 2-3 would be better. It will still be piping hot when you take it out. As far as what to use for a spritz, again, what ever you think you might like. Apple juice is probably a main base for most. I use apple juice and captain morgans rum, or apple juice and blackberry brandy like I did on my last one, was really good. Some just use beer. You really can't go wrong on a spritz, within reason of course LOL. Get your smoker to a temp of 225-240 degrees. If you drink, have a beer or 6. If you don't drink, now might be a good time to think about it. LOL just kidding. Most importantly, don't worry about it. Unless you soak it lighter fluid and set it ablaze, it will turn out just fine.