Brining the brisket will offer no advantages. You are better off following the first two links from the Brethren or Bludawg's method. Here is why...
A brine offers the ability to induce two effects, one is enhanced moisture by intially pulling water from the meat and them using the effect of salt and dehydration, once the meat balances salt and liquid, it reabsorbs the liquid, with some salt. This will make it more moist. It also denatures some of the protein, but, unlike chicken or pork, the protein in beef does not become more tender. It does change, and in that, it actually maintains it's density. Undercook a corned beef and you will see it is not more tender. The real trick, and what most folks get totally wrong, is that you have to cook brisket long enough, that it is tender on the grill, and long past any temperature range you normally would conceive.
Further, even a small cut like like a tri-tip takes a few days to fully react to a brine, a brisket, you are looking at 2 to 3 weeks for the brine to fully act on the packer. It is a long process.
There are few truths, but, the one that is true, is that it takes time to get a true smoked brisket done. Even if you cook it hot, around 325F or so, you still need to rest it, and that still takes 3 to 4 hours. In truth, the faster you bring a brisket to probe tender, the longer it needs to rest to settle down.
Brining, unless you want corned beef, is the wrong process.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."