Brisket has a lot of fat and therefore good flavor. I often just use salt and pepper. This is more of a personal preference but it’s also a good place to start

If your brisket is too dry you’re overcooking it. Use a temp probe and you should be fine

Don’t wrap it! At least not at first. I do mine on an Traeger. If you wrap it the smoke can’t penetrate the meat. I do wrap mine after 4-6 hours to finish it off.