Hopefully you have a thermometer/probe to check temps. Slather your brisket with some oil then apply some coarse ground pepper and kosher salt. Go a little heavier than you would when seasoning a steak. Fire your smoker up to whatever temp you want and stick the brisket in. Make sure that it's out of the way of any thermal drafts. You want/need indirect heat.
You want to start checking the brisket for doneness once it hits about 180ish degrees. Stick a probe into the thickest part of it. When the probe goes in and out with little to no resistance, your brisket is done. The actual internal temp of the finished brisket can vary from 185ish to 210 or so, depending on quite a few factors. That's why you go by feel instead of targeting a specific temp.
If you have a leave in thermometer, depending on what temp you cook at, your brisket might hit a stall where the temp just stops going up. It will just sit there at the same temp for hours, or might even drop a few degrees. This is normal. What is taking place is a process of evaporative cooling. You basically have four options here. You can leave it alone and just let it do it's thing. Option 2 is to turn the heat up which will speed it through. Option 3 is to wrap in foil or unwaxed butcher paper. This limits the evaporation and forces the temp to rise. Last option is to do both, wrap and turn the heat up.
Whatever you choose, still test for being done with a probe.
