Lots of good advice, mine will be similar to "normanaj", but we each have our own "what works for us" to share for you to consider. Myself, I have never smoked a brisket that small. Mine are normally 10-12lb minimum, but I do have some extra freezer space. When I get down to 3-4 quart zip bags of sliced, it is time for smoking another one. Brisket has so many uses, like noted above. Sandwiches, tacos, chili, baked beans, on a baked potato, home made enchiladas, pizza topping, omelets, nachos, etc.
I agree that you need to practice to fine tune what you have to work with, the equipment you have and then adjust for the particular chunk of meat you have. For me, most of the time lately over the past couple years I use an electric smoker at 225' that has only 250' max but higher temp will work. Use to use a stick burner, but got tired of the 24hr tending, now throw the meat in, set it and forget it till the 200' beeper probe goes off. Find what works for you depending on what you have to work with. Any temp (within reason) will work on the outside of the chunk of meat. What you are looking for is the IT temperature on the inside long enough to make that chunk tender. My electric racks are 16X16, I have to cut a large brisket in half at times to fit two racks. Each rack is done at different times because of thickness.
Time/lb - usually will give you a general ball park within a few hour span (Or longer) of when it might be done, sometimes. Not good to use if you might have guests coming that might plan to eat with sharp forks in hand and your chunk of meat is not ready. (Always prepare the day before) I have had a 10lb brisket really done in 14 hours and another 10lb similar brisket done in 26 hours. IT Temp - will let you know when to start paying attention. I use a remote beeper at 200' to Alert me to this point to know when to start poking with the temp sensor or usually a pronged roasting fork or anything sharp and long all over to feel like butter will tell you when to let it go more at a half hour at a time until that chunk of meat is "really" done.
Each piece of me is different, but you will have a "stall" in temperature holding at 160-170'. Sometime an hour stall, sometimes 3 hour stall. That is when the heat inside that particular chunk of meat is doing its magic. Some people wrap in foil to hurry it. Me, nope, I like low and slow naked. In the past I have wrapped during and after the stall. I have used foil, butcher paper, etc. Seems not worth the trouble to me unless I need to rush it, foil is supposed to speed that up, never could tell the difference all that much. I guess foil might hold the heat in if you opened your lid a lot.
I do mine most of the time without wrapping, it depends if you want very soft mushy "bark" or a little bit dryer "bark." Most of mine gets frozen and microwave reheated which softens the bark, so it is not a big factor to me.
Note. Something I do, especially if not wrapping. Out on the end of the flat where it gets very thin, I fold that flap over (sometimes a little cut on the fold helps) and secure with tooth picks so that it does not dry out. It essentially makes a "thicker" piece of meat to have bark on just the outside.
Next, after you have a really done piece of meat that pokes well is to wrap in a couple layers of foil as you take it off. I have clean but tattered bath towels stored away. One goes in the bottom of my larger standard igloo ice chest, foil wrapped brisket, then another towel tucked around on top. 2 hour minimum, more is better. Once had a "situation" and pulled it out to slice 5 hours later. It was still at 160' and very tender. Had to use a lot if it for chopped instead of sliced brisket it was so tender.
Yep, lots of different ways to do it. Some people juggle temps up and down during cook, wrap or not, not much different than preferring different rubs or seasonings.
Most important is to make sure the IT gets it to poke tender, then It is essential to make sure it stays at that temp to "rest" so that all of the little slivers in between your poke holes stay at that temp and the juices rejuvenate in between while "resting" Good luck to you, and keep us updated with your progress.
