That is a deal. I would grind it up and make burgers out of it.
Or, you could trim off any excessive fat and then rub it. I would say a real simple salt and pepper rub with a little of your pork rub added in. Then set up the smoker for 270F to 300F and smoke it offset, allow 5 to 6 hours. Make some salad, maybe some corn and beans and enjoy. There are all those hot and fast brisket posts of late, I think Wheelterrapin had a great post on it recently.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."