Make sure your smoker doesn't fluctuate wildly in temps.
A good meat thermometer is a must to start out. I've seen brisket done anywhere between 195 and 210. A meat thermometer well get you to the range then you start probing for doneness.
If you don't wrap, the stall will happen. It just happens and don't panic when it does. The temp will start to increase again. Be patient.
Again: it will be done when it's done.
Like srey said let it rest at least an hour before slicing. Two would be ideal. Wrap it up and put it in a cooler.
Good luck. I love brisket.