Smaller briskets can be smoked just as a larger brisket. The thing to remember is that, there must be enough of a fat cap on the brisket to help keep the meat moist. If it is really lean, be sure to use a water pan for steam and/or even lay strips of bacon across the top of the brisket. This will help keep it moist. Cook at 225 degrees F, for about 1 hour per pound. Also, wrap the brisket in foil after removing from heat and allow to rest, the longer the rest, the better.
