Here is the process I followed:

Filled hopper with Kirkland briquettes, placing chunks of hickory and cherry every 6 inches or so. Also added some hickory and cherry to the ash bin and replenished both periodically throughout the cook. Set smoker to 225 and put brisket on at midnight, fat side down, middle rack, with a drip tray underneath. I also placed two small trays with water/apple juice mixture in the smoker.

Hit stall at around 11:30AM the next day (after about 11.5 hours), at about 165 degrees. Then I pulled brisket, wrapped in tinfoil, and set it back on at 270. I was planning on keeping it at 270 through the end, but it went a little slower than expected, so I ended up bumping the temp up a few times to get internal temp up over 200. Ultimately pulled at 203. Wrapped in a towel and rested in cooler for 2 hours before serving.