Hello, I am new to the forum, but not new to smoking meat. I am about to smoke a 2.6 lbs brisket in my masterbuilt electric smoker. I have never attempted such a small brisket, and I'm worried about drying it out. My plan is to rack it for the first hour, wrap it in foil with Apple juice for hour two, then rack it for hour three, mopping every half hour until temp reaches 170. Is this a good plan?