Originally Posted by Boshizzle
If it were me, I'd cook it at about 290* - 325* and wrap in foil after two hours. Let it cook wrapped for about another two hours until it probed tender then let it rest for another hour before slicing.
You may be running a risk of drying out such a small piece of meat at such low temps for a long period of time.
Very good point. At a temp that high would it be close to 6-8 hours? How long can I keep the brisket warm in the oven without over doing it?