Beef brisket

[Piker]

I have some small briskest and unfortunately most of the fat was trimmed  off before. I checked on Google about preparation and found many answers. My question is can I vacuum pack it and leave it in the frig for two weeks?  They are 3 to 4 lbs. apiece. After aging I intend to smoke some and do some in the slow cooker. I tried the traditional method that I got off of this site but was very chewy so any hints would be much appreciated. Been away for awhile also comp. fried so limited access. Thanks Piker