Here's a few that I've done ~~>
http://weberkettleclub.com/forums/food-pr0n/brisket-prawn/http://weberkettleclub.com/forums/grilling-bbqing/ok-finally-brisket/But, I ain't no real live expert..............In finding those two ^^^ there's 6 pages of "brisket' stuff by just searching that word only.....
Aawa did this one ~~>
http://weberkettleclub.com/forums/grilling-bbqing/real-time-prime-brisket-performance/ & there are others that have done fine specimens too............
To your questions:
Dome temp would depend on how hot, generally, you'd like to cook & the difference between that & the grate temp, if this is known.....
For me, butts, briskets & MOST larger cuts, for long smoke or to pull, 260f (right at grate / meat level) is a good central temp to aim for......not too hot where it gets away from ya, but good enough to speed things along....
assuming the dome might be 35~40 degrees hotter that grate, maybe aim for 300......people have also said they will level out & read somewhat closer as the cook goes along.............
As to amount, that might be more of a personal taste thing ......6~7, or a few more, chunks like in the links above seems to get it about right for me & those I'm feeding.............if it runs good & clean (thinner, blusish smoke & not too much billowy white foggy stuff)
Good luck on a point only, may be hard to find, but I'm cheerin' for ya.....that's the best part !!!
This one is point only ~~~>
http://weberkettleclub.com/forums/food-pr0n/bob's-beef-o-rama/msg20382/#msg20382Internal temp will most likely end out around 195~205f......I go by if the temp probe slides like into warm butter....real easily......
Youcan rub the night before, but be careful if it's a salty rub it can screw with the moisture of the piece if left on a long time.....I usually just rub while the coals are lighting / kettle coming up to temp & it's just fine................