Need Advice: 3 lb brisket

I have a 3lb brisket that I want to cook in my BGE to use for brisket chili.

It is local beef that was given to me by a friend who buys 1/4 side of beef each year.

It appears to be a packer cut in half and is a little of the flat but mostly point meat.

I've only done HH brisket on the WSM in the past.

Should I go low and slow or direct HH?

I do not plan on foiling.

How long approximately for each method?

THANKS!!

My mouth (typing) got ahead of my brain again. The brisket is actually 4lbs, so I was thinking as I typed 3lbs because I think I might get that much usuable meat after cooking.

Thanks for the replies.

I will do my best to update this as I go.

I am also planning on cooking the brisket tomorrow, refrigerating whole, and the cubing and defatting for the finished chili on Monday.

I really want to get a good crust and smoke on the meat to add flavor tom the chili. I always over think everything. It is gonna be good either way.:-D

If I decide to pull before it before it is completely done and finish cooking the meat in the chili, what temp should I pull it.

Cooked at 325-350 for about 3 hours then foiled and cooke about 2 more hours until thermapen slid in nice and easy.

About 205-210 internal.