Brisket is fairly simple.... but long. Figure roughly 1.5 hrs. per lb. as a rough estimate, but it can go longer or shorter. The trick with brisket is don't rush it. For a first attempt I would try for something easy - rub the outside with salt, pepper, & galic powder - you can do this the night before or just right before you put it on the smoker.
I am guessing you have a trimmed brisket flat. Meaning it is uniform grain from one end to the other, fairly uniform thickness, and probably missing the fat cap. If the fat cap has been trimmed you have two choices: 1. spritz it every 2 hrs. with apple juice to help keep it moist, 2. drape some bacon on top to let the bacon fat baste it.
I am not familiar with your specific smoker, but the basic is to run your smokers chamber temp. at 200-220° (make sure you got an accurate thermometer). Once the smoker is up to temp put the brisket on, if you have a probe thermometer, insert it into the thickest part fo the brisket and set the alarm for about 165'ish. The internal temp. on the brisket will climb stedily till you get somewhere between 140 & 160° (usually), then you will hit the "stall". During the stall (at whatever temp it hits), the internal meat temp will slow to about 1° every hour. It is during the stall that the heat is breaking down the toughness of the brisket and turning it into a tender juicy piece of meat. The stall can take several hours, some bad ones might go 7+ hrs., don't mess with it... let it do its thing. Once you get through the stall you can wrap the brisket in a double layer of heavy foil put it back in the smoker (or and oven) till the internal temp gets to 190°. At 190° pull the foil wrapped brisket off of the heat, wrap it in an old towel, and place it inside a cooler. Fill the rest of the cooler with old towels or pillows and leave the brisket to rest for 2 hrs. (or more). Once rested cut 1/4" slices across the grain to serve.
If you don't have a probe thermometer, don't keep opening and closing your smoker - if your peeking you aint cooking! You can add 10-20 min. of cook time for each "peak", depending on your smoker. Kmart sells a probe therm for $13 woth getting one if you don't have one, just check it in boiling water to make sure it's accurate. If you have an upper and lower rack in your smoker put the brisket on top and a foil pan under it to catch the drippings. I like to put a beer in the foil pan, other people put other stuff, but the drippings will make an amazing aujus. Just pop them into the freezer while the brisket is resting, let the fat harden on top, toss the fat, then reheat the aujus and drizzle a little over the brisket.... heaven!
Good luck and don't get impatient, brisket is an exercise of patience... lol.