I like the smaller briskets like under 12#.
Everyone has a similarly different technique and IMHO that's because they know their individual cookers quirks like they know the beer aisle.
I use my Pit Barrel Cooker for brisket. It will take the cut to 160 then I wrap in foil and place on the grate till 200 or probe tender. Remove wrap in a couple towels and rest for 2 hours. Never been disappointed yet. Usually takes About 7-8 hours total.
Regardless of type of cooker you use, pit barrel cooker company has great 3-4 minute videos on their website that shows prepping and cooking the most popular cuts of meat.
The prep method will work fine in any cooker
Primo XL, Pit Barrel Cooker, Mini WSM,Lodge Hibachi
Craigslist finds Tiernan SOB, New Braunfels Black Diamond, Big Green Egg Mini
By the way, did she mention my name-just in passing?