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A 3 lb brisket will be a challenge. I would keep the temps at 225 and no higher. The brisket needs to cook slowly to render the connective tissue without drying out. It could be done in a very short time, but if the connective tissue hasn't had time to melt, it will be tough.
I haven't done a brisket with Jeff's rub, I'm very curious about this brisket.