No problem!
If you are new to smoking and are going to tackle a brisket just understand that you are going right after the one cut of meat that takes the most research, preparation, and execution to get right.
I would highly recommend you start off with some simpler smokes first to learn what your smoker/system is doing so that you can be better prepared and know what to expect when it comes time to tackle the additional unknowns when smoking your first brisket.
Almost all smokers here use a wireless digital thermometer that has 2 more temp probes (I like 4+ probes) to accurrately smoke our meat. The meat temp probes and the smoker temp probes that come with many of these electrical or pellet smokers are just plain bad and incorrect all the time.
Having a dual probe (or more) thermometer means you can put one temp probe in the meat and the other at smoker rack level (with the clip holding it in place) so that you know what temp your smoker actually is hitting at meat level and what your meat temp is. Having more probes means more probes in meat and in other areas on the rack or different rack levels since temp is different all over the place inside a smoker hahaha.
The easiest smoke in the world is to do Boneless Skinless Chicken thighs! You just season them up (I recommend Salt, Pepper, Garlic, and Onion) and throw them in the smoker.
With chicken thighs they are cooked at an internal temp (IT) of 165F but thighs and drumsticks have a better texture at about 170F-175F.
Just as an FYI, with chicken breast you want to hit a meat IT of 165F without exceeding that temp because chicken breast dries out on you (same for whole smoked chickens in the breast).
If you have a little bit of time but have to come up to speed quickly on using your smoker and getting to a brisket I would suggest you do the following smokes:
1.
Boneless Skinless Chicken Thighs - should be an easy win and will allow you to learn a little bit about your smoker's heat generation, smoke output, and about using a wireless digital thermometer. These guys are so easy because you just season and throw them on until they are done, no fuss.
2.
A 10 pound Pork Butt or Pork Shoulder (not Picnic Shoulder cut) - this is big hunk of meat however Pork Butts are known to be super forgiving so they are hard to mess up. Doing this smoke will let you know how your smoker is working with bigger hunks of meat and gives you some experience on checking for tenderness, correctly placing the meat temp probe, and estimating/understanding how long a 10 pound hunk of meat takes because all begining smokers GREATLY underestimate the time it takes. It will also teach you how a large hunk of meat behaves while being smoked. It always seems that the temp is rising much faster than expected then you hit the stall and that takes WAY longer than expected and then things get going again and by the time the meat is tender and ready a 10 pound pork butt has taken 11-17 hours to smoke/cook and you are well into the next day.
3. Tackle anything else or try your 1st brisket. Just really really read up on how to know if a brisket is ready/tender. How to trim one. How to properly temp probe one. How to property TIME ESTIMATE a brisket smoke (this is probably the most common cause of brisket failures). Etc. etc.
You are in a good place so ask away and you will get your answers but only you can take the info and make it happen. Oh and have fun with it all, mistakes happen and usually they can be saved and turned into great eating as well
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