Brisket help

[gville53]

Quick backstory...I sent my fiancé to the store to get me a brisket that I saw was on sale a couple days ago.  Well, without EXACT instructions, I received a 1.68 lb. flat cut brisket.  Apparently, they had sold out of the human sized briskets by the time she got there.  Im running a original 4 rack digital and I already have a rub made up.  My question would be at what temp and for how long?  Foil pan? Add beef broth mid way through? Any help is greatly appreciated.  Thanks

[beefmann]

that size brisket will cook quickly

box / oven temp at 225
smoke with your favorite wood no more then 2 hours

monitor the IT of the meat

im thinking 2 to 3 hours to an IT of 160 or so

then if you  like FTC ( Foil , Towel , Cooler ) with some apple juice to add some juice back into the meat for at least  1 Hour

good luck

[Habanero Smoker]

I'm really not a fan of brisket, but in my area if they are around, they are only usually flats. Trim the fat cap down to about 1/4", and season with your favorite rub. When I do smoke/roast them, I cook at 200 - 225°F, but I take them up to 180 - 185°F. I tend to use 4 hours of oak. I rarely FTC, after it has fully cooked, I tightly wrap in foil and add 1/4 - 1/2 cup of low sodium beef broth before sealing. Let it rest for at least 30 minutes..