That is a pretty small brisket - my guess is it's part of a flat. It is not a corned beef brisket correct? (Just making sure) .
Is there any fat left on it or did the meat cutters trim it clean? If there's not fat at all you may want to change your method a little and think of braising it in some luquid to help with the moisture - you can still di it in your smoker though. I'd be interested to hear what the more ecperiences folks think about this one.
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