Even on my smoker it is a 50/50 proposition whether it turns out OK.
Barbecue on the other hand is hard to mess up. Same with chicken, ribs, even fish.
Soaked wood chips in foil or a tin can will work, but is is hard work. Whichever you do, plan on about 12 hours.


srey's advice above is good. I foil at 160 and unfoil at about 190, then take it to 200+ (in the smoker).
Also, when you unfoil, there will be a lot of juice in the foil. Save it and pour it over the brisket after slicing.