Brisket is the hardest piece of meat to smoke correctly, at least that's what all the people I talk to tell me. I've done it numerous times and although it's gotten better each time I've never gotten it up to where I really think it's right. Rule of thumb is that you want to get brisket to an internal temerature of 185-195 degrees for it to be done. It's good to get a heat resistent thermometer and just leave it in the brisket while cooking. Sticking and instant read thermometer in to check temp and pulling it out of any piece of meat will dry it out over the long haul because the juices in the meat will escape through that puncture hole

I've been doing this for about a year now and most of my learning is just from trial an error, but I've found a few really good books that have helped me, and given me some great ideas for marinades and rubs.
Championhip Barbeque, by Paul Kirk and Backyard BBQ: The Art of Smokeology, by Richard McPeake are two of my favorites that I personall own. They don't specifically focus on Ceramic Smokers, but really once you get to know your smoker well and can contol your temp you can do any type of thing you want no matter what type it is.

I don't use a ceramic smoker, but have a steel one, in fact it's call the good one, www.thegood-one.com/model_30.html but I'm interested in what you think of the Komodo kamado becuse someday I'd like to try a ceramic one as well.