Ribs I'll do 1-2-1, add spritz and extra liquid before I wrap and spritz again after unwrap.
Any objections or suggestions?
3lbs is a small brisket, I guess you are smoking a flat? Be careful not to dry that one out, it shouldn't take long to cook. At 250 degrees HEB recommends 1 hr per lb, so at 200 degrees a little longer. I'm still experimenting cooking briskets too so maybe one of the experienced hands will chime in. The marinade and rub sound tasty.
It all seems trial and error for me. If 5 and 6 hrs were too long, 3 to 4 hours may be just right. Not much fat on those small/flat briskets, I have a hard time not drying them out. Your uncovered for 1 hr, mopped and wrapped for 2, then uncover for the last hour may be perfect.