190 should be good. Generally anywhere from 185-195 is good. Some will say it is done at 165, and technically it is, but I don't advise stopping there unless you like chewing on shoe leather. Don't be surprised if you reach a "stall point" around 160 or so. That is the collagen in the meat beginning to break down and it will usually stabilize the temperature until it is done.
Brisket is the hardest of meats to cook IMO. It can be the best or worst tasting meat you ever had depending on a few simple things. You are doing it right by just trying and learning. Don't be too disappointed if it's not as good as you hoped the first time. Let us know how it turns out. I'll recommend some other things on prep once your done. A bit late for that now for this one. :D