It is probably trimmed also and thus hasn't really enough fat or mass for real low and slow. Preheat at 250* or all the way up. Slather with olive oil and sprinkle on alot of montreal steak seasoning. Use a wired probe you trust and take it to 150* in the thickest part of the meat while cooking fat side up. I like white oak for smoke. Open door, take out the brisket and shut the door back right quick. Wrap the brisket in heavy duty foil, doubled. You can add some liquid to it if you want, but wrap it up tight. Half strong black coffee and canned beef broth is good. Open the door again, put the brisket back in and close the door back right quick like. Take the brisket to 185* and check it. The probe should push in with minimal resistance.
I ain't no brisket cook, by far, but have practiced alot! We've ate them all!
Next time get a big fatty full cut packer. Leftovers will keep in the freezer or fridge, depending how long.
Good luck.
