I have smoked brisket with varying results for at least 10 years. Until I found this site, I never knew what I had been doing wrong. Or better yet, identified other techniques that could lead to improved results. This is over the traditional x minutes/pound or to x temperature.
As far as the many Should vs. could options, everyone has to weed out the things that won't work for them. Also, as far as flavors and approaches...if you only eat vanilla ice cream, you will never find out that you really like some other flavor even more.
UDS with Weber rotisserie, Blue Weber Performer with gas assist, Smoke Hollow elec. smoker, SJG mini-WSM, White thermapen, Blue-Backlight thermapen, Maverick ET-732 x 2, BernzOmatic JT-850 Weed Burner, BernzOmatic TS8000BZKC Hand Torch.