The briskette will be rubbed with S/P and smoked with hickory at 220 on my propane smoker.
I planned on wrapping at 170 in parchment paper and then checking for tenderness once I get closer to 200 IT. Wrapped and rested in a cooler for two hours.
Here's what I'm wondering now with this lil guy...shoulder I even bother wrapping at all with a brisket this size? I'm guessing good bark formation will not be there since it will be a short cook.