Firing up the trusty 30" MES tomorrow to smoke a 2.5 lb brisket. I plan to pop it in before I leave for work and the wifey will keep an eye on smoke and temp. Is it safe to assume that a smaller brisket cut like this will cook a bit faster than a large cut? I go by temp anyways but wanted to get an idea from the pros on here so I can give my wife an idea of time. Pic of brisket with rub, awaiting second rub.