I just got one here in the Houston area for .99 per lb.
Reg price is around $1.99 per lb.
So - yes...you can still get brisket fairly cheap here in good ole H-town.
If'n it were MY brisket - I'd trim off the fat (leave about 1/8" of fat) slather some rub on it and put it on the smoker (225-240*) for about 7-8 hours. Then when the temp reaches 190* internal pull it off wrap in heavy foil and stick it in a cooler wrapped in a blanket/towels for a couple hours to rest. Then slice and serve (or chop and serve).
Rockin the UDS - every weekend