I finally upgraded from a Brinkman ECB to a WSM and have been dying to try brisket. A friend who is a butcher gave me a pound and a half of the top - also called a "second cut" brisket (half of the smaller top section, with the fat cap) - I can't afford to risk ruining a whole brisket, and just wanted to test the smoker. (and why say no to free beef?!) Should I just keep this on the smoker for about 2 hours and then foil? can I get a good bark with such a small piece? (it has a good fat cap) (I mainly do chicken & turkey - so any brisket advice is greatly appreciated!) Thank you!