tell us more about your brine and how you do things i'm very interested .
Trim all your fat down to 1/2" or so. That's what sucks about a brisket, you toss half of what you buy, by weight no less. Buy from a meat store. Skip Sam's and Wally World.
I used a brine recipe that was about 2qt water, 1/2-2/3 cup salt, ditto brown sugar, and I added 2T garlic salt and 2T seasoned salt to boot. Boil the water to dissolve it all and cool, and use less salt if you like less salt. I usually separate the flat for brisket and use the remainder for burnt ends. Throw your brisket and ends in a large stainless stock pot and pour the water to full immersion. You might have to weigh it down, I used butter knives stuck in it to hold it and use the weight of the lid to keep it drowned. If you're feeling stabby, jab the meat a few times with a knife for better/deeper brine penetration before you brine it. Stash it in the fridge. After two days that meat will look like it belongs in some sort of crime scene re-enactment. It's
fine, and soon enough waterlogged dead animal will make your mouth water.
Then smoke on the smoker, USE YOUR WATER BOWL, keep it near the heat and keep it full. I try to keep my temps about 180 on a verified thermometer (test it in boiling water). 10-12 hours or so for a 10 pound brisket (total with ends weight), but lower heat and longer time wins this race, like making love to your lady. The burnt ends I usually go 14 hours on a 5 pound hunk of burnt ends. I usually add smokin' wood once an hour for the first 6-7 hours, but if your meat leaves your tongue feeling numb, that's creosote and not good so back off ya smoke. Rainy days make better brisket (awaiting her comment, now...), especially if it's drizzly and the water gets on your smoker and pulls some heat out. I use a variac to keep my electric smoker low heat. In the summer, the full sun alone will carry it if you don't like a lot of smoke and you have a black smoker.
If you're doing pork at the same time, pull it off as SOON as it reaches your desired 'done' temp.
When the brisket has 2-3 hours left, pull it off, wrap in foil like a bowl, usually two layers, pour in a cold orange Shock Top beer and seal it up tight. Toss it back for the remainder. Don't let that beerjuice drain out.
When done, pull it, let it rest an hour, and drain that juice for a badass sauce on the sliced brisket. Slice thin, eat well, die happy.
