Using just kosher salt and pepper, cover the meat entirely and massage the mixture into the brisket. When it is fully covered, wrap it in plastic wrap and put the meat in the refrigerator for an hour.
Wrap some of your wood chips in a foil pouch. Many people recommend soaking the wood chips but I do not and don't believe it makes a difference.
I made about 10 because they seem to last about 30 minutes and my small brisket only took 4 or so hours. Adjust accordingly.
Monitoring the temperature inside your grill is the only way to make sure your meat does not overcook. I keep the temperature as close to 250F as possible for brisket.
Measure the meat with a thermometer and smoke until the meat reaches an internal temperature of 195-205F. This ended up taking my brisket about 4 hours. Yours may take significantly longer but should not take much less time.