I don't know how you meant that.
But yeah, I smoked my first brisket on a WSM in 2002.
And I tried to smoke one on a Kettle in the late 90's. I used a pizza stone for a deflector plate, midway through the cook the heat cracked the stone into pieces. It was a disaster.
I got my brisket instruction for the WSM from a place here in OKC, Wheeler's Meat Market. They ran a butcher shop with a smokeshack in the parking lot, had a line of rubs, and competed occasionally. Still in business.
They recommended using Daddy Hinkles marinade and rub. You poke holes in the fat cap of the brisket with an ice pick and then pour the marinade over the brisket.
Then I started separating the point from the flat, was easier to cook on the 18 WSM using two grates. And we would chop the point up and use it chili or on sandwiches. Today, the point is my fav part and we use the flat for tacos or nachos.