alright, I'm smoking a beef brisket(s) today, never done it before, any tips?

I'm using hickory chunks, dry marinated the meat last night with; brown sugar, onion powder, hungarian paprika, salt n pepper. I'm gonna baste it during the smoking with a spray bottle of olive oil and apple juice. We've got two, one we're gonna smoke for 2-3 hours and finish it off in the croc-pot (the smokettes like it tender) and the other one we're gonna leave on the smoker for 7-8 hours till done. Am I missing anything?