There is a lot of good advice here - and not everyone is on the same page, but that's normal here :) One thing that I can advise above what has been said before is to experiment a bit and find out what works in your smoker. I'm becoming a big fan of hot and fast brisket cooking, but those require a lot more trimming. I'm not a foil-man, but have had to on occasion, depending on how the meat's cooking. Also, remember every piece of meat is different, but you'll soon learn when to start watching them closely (by feel, not temp) - and remember, too, that it's done when it is done, not when the thermometer says so. One thing about it, learning to cook brisket is a tasty process :)
IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms.
And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]