The main thing with a brisket is time and temperature. I've cooked.....I don't know, probably hundreds of briskets starting from knowing literally nothing about it to where I am now where I have become the designated pitmaster at just about any family event we have. I don't do competition brisket...I do low and slow, 12-14 hours for a 10-15 lb whole packer brisket and I don't put anything but a dry rub on it and smoke it with post oak and pecan (Pecan is fairly readily available here) but you can also use just about any fruit wood that smokes with a nice sweet smelling smoke.
I've wrapped mine a few times but wrapping it IMO takes away from that outside crust I love so much. When my brisket is done and after it rests and I cut into it I've got a nice thick 1/4" smoke ring around it and a nice black sweet flavorful crust around the exterior. In thin slices (like brisket is supposed to be cut) the bark is perfect for the taste of the meat. And the meat itself is to die for.....I have yet in my life to go to a BBQ joint who's brisket compares to mine except maybe Snow's in Lexington TX. And I live in Central TX and I've been to all the popular BBQ joints around here (Franklins, Everywhere in Lockhart, Luling City Market, and everywhere in Elgin) BTW, if you ever go to any of these cntrl TX bbq joints Snow's and Franklin's are by far the best. But they're both only open certain days and are done when they are sold out of meat which doesn't take long. If you go to Franklin's, expect to get there early if you want to get some meat and you'll still be waiting 2 hours at least. Snow's is a little less known, but their brisket is 'effing amazing.
But the only thing I do REALLY well is brisket and maybe chicken. My ribs are good, but usually a little TOO done, the bone just falls right out of them and that's not what you want so I get all my other meats from bbq joints. The best ribs I've had to this day are from City market in Luling and they've got an amazing bbq sauce and I'm not a big sauce fan at all. But luling's sauce is good enough to where I bought a 1/2 gallon of it to have here at the house. Luling's brisket is also better than average but isn't cooked in a pit that allows it to get a really good smoke ring so it's not as smoky as I'd like it.
Sorry....I got off onto a tangent on BBQ joints. My bad. BOT: The main thing with a brisket is season it how you like it then cook it at a low temp and for a long time (And IMO as a whole packer brisket) and you ought to be plenty proud of your results.