Cook at 225*F to 250*F , for your Smoker , cook Breast to 165*F internal temp. , check with a good thermometer or better yet a Probe type Therm.
Watch the temp. of the Chicken go up and at about 10 to 20 min. before taking it off ,add your Sauce ( if any) , this will prevent Charring of the Sugars and
giving an off taste.
Its best ou hold off on the Brisky . Practice with easer meats such a more Chicken , Fatties , snacks like ABT's , Armadillo Eggs , Bacon Candy and Pork
Bombs . Get to doing these well then try a Pork Butt (bone in)and practice with them a bit. Your next step would be to do Tenderloins and Chuck Roast.
When you get a hang of how your Smoker works and how it cooks , you can then start with larger and harder cuts of Meat.
Do yourself a favor and don't Jade yourself , practice and patience are your goals.
Have fun and . . .