For a brisket that small I use a combination of what Brian and LanArc have suggested.
Cook it at about 250. Popping a chunk or two of Cherry or Hickory every hour until a probe slides in without much resistance (~5-6 hours / 195 deg). I then remove from the smoker, wrap in foil and then in a couple of beach towels and then throw in a cooler for about 30mins.
Surf'n'Smoke BBQ Team
Weber Smokey Mountain Cooker
Weber One-Touch Platinum Kettle - 57cm
Weber Smokey Joe Silver
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