I agree with Andy and UB. A basic rule of thumb is 1.5 hours per pound at 200 to 215, but the real test is the internal temp. For slicing, you want 180 to 190. For pulled, you want 200 to 205. Brisket can dry out, and a lot of people will foil it, but I prefer a mop with olive oil and vinegar (about a 50-50 mix in a spray bottle). Each and every brisket, as UB said, is an adventure, and it is a challenge. It’s actually one of the landmarks by which a “smoker” will judge himself. If you can do a good brisket then you’re good at what you do, and even more challenge is added when you do not foil.
Also, brisket can really absorb some smoke, so you may want to go a little lighter on the smoke than you would on a butt unless you want and like it a bit heavier. If you’re going for pulled/shredded brisket, then you will really want to mop the meat regularly, and you may even want to consider barding the meat half way though the cooking process.