Hey SpecialK, welcome! Glad you found us! Please add a first name and town to your signature line - we like to know each other around here!
More on the brisket, please. Was it a flat, or a full packer cut (flat & point)? Also tell us a little about your prep. Did you brine or inject? Rub? Time in the fridge with the rub on? What temp did you smoke it at? The more we know, the more we can help! Details help a lot.
Water pans are very important, in these smokers. I use a disposable aluminum loaf pan, on the floor, up against the smoke box. This helps with the "no peek" method (door closed until done). Fill us in on the whole process, and I bet we can help!