It turned out ok, not amazing, but I think that's my fault.
I know how to grill, I have never really smoked anything before though, and I'm reading that brisket is actually pretty difficult to nail. I smoked it for about 10 hours and finished in the oven because it started raining, which no rain was called for so that sucked. The ThermPro remote thermometer I got from Amazon worked great. The smoker itself held temp pretty well. I didn't put the gasket on the door yet that everyone recommends, but it wasn't an issue. I decided to try mesquite, turns out that was probably a mistake. It gave the meat a very strong flavor, for sure, but I think maybe too much. The meat was tougher than I would have wanted. Reading up online it seems there are a few different things that could have caused this. I maintained temp pretty well, and at 10 hours I was still at 154 degrees when I transferred to the oven. I took it out of the oven at 197, and it hit that super quick after transferring to the oven. The meat was, again, not tough, but definitely not the tenderness I wanted.
So, I think 1. put the gasket in, 2. use hickory, 3. maybe an overnight smoke, but do it a bit slower and leave in the smoker rather than finishing in the oven. From what I've read, I should get a better result with this. As far as the smoker goes, I'm happy with it. I only smoked the brisket, I think this coming weekend I may do a pork butt and some jerky, there's a ton of room in there so I should be able to fit it no problem.