First brisket I did (about 9 months ago) was made of equal parts salt, pepper, and mustard powder. I covered the brisket with olive oil and applied the rub. Got the grill temp until it was stable around 250 or so, put some wood chunks on, waited until thin blue smoke came out, put the brisket on, foiled when it hit the stall, pulled when it probed like "buttah". Turned out great. I don't foil any more, and I cook at higher temps now, but for a first go, doing just what I mentioned was a pretty awesome first attempt. If I had to do it all over again, I probably would have removed from the foil at the very end to crisp up the bark.
22" OTG; 22" Performer; mini-WSM; Brinkmann gasser; UDS (on the way); Maverick ET-732