Brisket questions

[destinsmoker]

I'm trying my first brisket tomorrow.  I slathered it in mustard, applied a dry rub and it is sitting in the fridge over night.  I have a couple of questions for you all.

1.  I plan on smoking it at 225.  Should I get the temp up as high as I can since I can expect a big decrease when I put the big hunk of meat in?  I will let the brisket sit out at room temperature for an hour or so to help in this.
2. I have a 4 rack Bradley. Should I use rack towards the middle positions?
3. Should I rotate the racks front to back periodically? If so, how often?

Thank you in advance for your recommendations which I value highly.

[Saber 4]

I would pre-heat to about 250 and use boiling water in the puck bowl, I use the middle rack and rotate every 3 hours or so after the smoke is done, remember if you are looking you aren't cooking.

[Ka Honu]

Read and follow the advice on brisket from Pachanga and West Texas Smoker (WTS) on the recipe site.

[Caneyscud]

Tomorrow has long gone.  How did the brisket turn out?   Pics would be appreciated!  LOL