I've not had good luck with small briskets either. I'm still learning, but I just don't think there's enough substance there to achieve a good cook with a standard approach. Luckily I got a meat slicer so I can "save it" by slicing thin and adding beef broth. makes for some great cheese steak sandwiches anyway.
UDS'-55&16, Akorn, Bar-B-Q Kettle, Drum Grill, miniWSM, cobweb-covered gasser. I'm JD.