As usual, there are as many opinions on the right way to do something (brisket in this case) as there are people cooking.
I'm no pro, so take this for what you paid for it. I've only done brisket a handful of times, but have really enjoyed all of them... The one hard and fast rule I know of: slice across the grain. Other than that, I like to do a 2-day marinade in Dr. Pepper, Teriyaki, and Worchestershire and then rub with steak rub (Montreal Steak or similar). Fat up in my offset, foil at ~165, pull at 195-200 and rest for an hour or two wrapped in foil and a heavy blanket and stuffed in a cooler.