welcome to the forum.
1) keep the top vent open, prevents moisture build up and dripping onto the meat
2) preheat both the box and puck burner for 30 mins,
3) set the box temp between 225 and 250 F
4) cook the brisket to an internal temp 195 - 200f
5) cook by internal temp of the meat not by time
6) smoke for no more then 4 hours, max 12 pucks + 2 that get left on the tongue of the puck burner
7) after the smoke is done clean out your water bowl and add in flavoured drink... soda or beer

enjoy a beverage while you smoke
9) figure an hour to hour and half for the meat to get done ( estimate only... some get done sooner,... some take longer )
enjoy