I have found that 275F does not work for me for a small brisket, I have done better under 250F (yes, I know, seems like a small difference). Other than that, what Brian said will work. I do not foil, but, I rarely cook that small of a brisket. Foiling feels like the right idea to me.
I do like the Night Train experiment as a learning process that does produce a tasty meal at the same time.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."