So I bought a little ol' 3lb brisket flat to practice with. I don't wanna dump $50 into a full sized brisket and ruin it so I figured I would start small. Any tips from you long time smokers? I have a WSM and was thinking of smoking it at around 250-275. My main thing is.....from what I have seen on tv and from other sites....a lot of people keep it really simple and just use salt, pepper, and beef broth. What do you guys recommend for rubs, time to cook, time to throw in a pan or foil, etc? My plan was this. And stop me if it sounds wrong. 1. Rub it the night before with salt, pepper, and maybe a dash of a Memphis style pork rub 2.The day of, inject it with beef broth (since it is so little I'm afraid it might dry out) 3Smoke with hickory at 250-275 till it reaches around 140??? 4.Foil or pan it in some broth and butter for the rest of the time till it hits 190 5.Hopefully eat it.