I have a Charbroil H2O Smoker. I modified it slightly. I moved the legs to the outside and put the charcoal pan on some brick. This way I can remove the smoker from the heat and tend the fire if needed. Normally I couldn't do this.
This is my first brisket, but from what I can tell it is the Flat and the Point, but just has the fat cap trimmed off. Next time I know to get it with cap on. I ordered it from a local butcher and told him I was smoking it this weekend. I just figured it came on. I am sure it will be good, but I have some company coming over and I wanted it to be great.