Brisket takes on smoke pretty easily and often will oversmoke.
It is a big hunk of meat and you aren't likely to get smoke all through it.
You don't say how much wood you are starting with,but you can always add some more- halfway through the cook.
Many logburners will paper sack them to keep from oversmoking.
You can separate the point,after the flat is done,cut in 1 1/2 inch cubes, and smoke it another couple hours.
Hope this helps a little.