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I voted up because that is what I have seen online and television shows. I have heard that the fat bastes the meat however beef is not a sponge. I use an offset smoker so it is indirect heat and plan for a 16-20 hour day. Use oak/hickory/pecan for the first few hours to get the smoke and then charcoal. The hardest part is getting past the stall; where the moisture starts to boil off and the connective tissue breaks down and the temperature annoyingly doesn't change for hours.
What about wrapping the brisket? Paper? Foil? Naked?
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