I have been cooking these little guys for a while, I do the usual brisket things- trim some of the hard fat off, rub it down with my favorite rub, pop in the fridge over night, then bring up to room temp before going into the smoker.
The problem I have with the smaller cut, for me, is the moisture or juiciness of the end product.
I start smoking it at 180 degrees to break down more of the cologne, and wrap it up at 175 degrees IT. The increase the temp to 220 until the IT reaches 205 - 210 degrees IT. The smoke flavor is outstanding and tenderness is great. Just not as “juicy” as the packer brisket.
So this morning, I put one on the smoker, and injected it with beef broth to see if this corrects what I want the end product to be. And as I wrap it, I will inject a little more and put some broth in with it.
I hope your turns out great!