When you place the brisket on the smoker make sure that it has good airflow around all sides. This will give you an even smoke contact. Also, when you put the brisket on the smoker rack push it together from all sides. As meat cooks, it shrinks. You do not want to limit this because it can stretch out the meat along the bottom where it is in contact with the cooking grate.
If your smoker has the heat to the side I recommend that you place the brisket fat side up. If your smoker heats from below then I suggest you place the brisket fat side up (see Brisket - Fat Side Up/Fat Side Down?).
It is best that you do not move the brisket too often. I recommend that if you need to rotate or flip the brisket that you do it no more than every two hours. When you do move your brisket it is a good time to apply some mop(or baste) to the meat to replace moisture lost during moving.
