I'm happy to give tips to anyone that wants them. But I can only tell you what I do; there are a million ways to make good bbq, and no one way is "correct".
Briskets are probably the toughest things to do well consistently. Very few people can, and they are almost all on the professional BBQ circuit. I think the trick is finding a good supplier and getting a consistent product, like Aaron Franklin does. I usually get my packers from either Cash and Carry, or Restaurant Depot. But Costco has been selling some Prime brisket packers for a pretty good price lately.
I still think one of the best I ever did was my very first one, and I've smoked dozens since.
One quick tip on brisket; it is done when you can slide a toothpick into it with little resistance. It should go in like warm butter. Internal temp for slicing should be around 195°, but again, every piece is different. And with packers, you're in it for the long haul. I've had many go over 24 hours, smoking at 225°.