As I know there are some brisket lovers out there I'm hoping I get good response to my question. I was pondering the meat case the other day and saw something new to me. It was a partial brisket. I'm used to seeing them whole, usually a packer cut. This however looked more like someone had cut both ends off and trimmed the fat cap away, almost like a brisket flat but not the whole flat, if that makes any sense. Has anyone else ever seen this. If they have, have you had any success smoking it. I'm a bit concerned that the lack of fat on a brisket cut would result in tought and dry meat. Any suggestions would be appreciated. I'd like to try this because it was only about two lbs and that would be perfect for the number of people we serve without having tons of leftovers. Thanks.