Cook's Illustrated has a good method for this using a Weber Kettle, instead of a smoker, that seems especially appropriate for smaller brisket flats or pieces. I've used this method with some good success on brisket flats about 5 pounds.
They start by slicing the fat cap in a cross hatch; be careful not to cut into the meat.
Brine the brisket pieces first in a solution of 1 gallon of cold water, 1/2 cup salt and 1/3 cup sugar. I would brine them for at least 4-6 hours.
Remove from brine; pat dry with paper towels. Apply rub. They use a mix of salt, pepper and granulated sugar. I use my own rub.
They then set up the kettle with 3 quarts of lit charcoal, poured over 4 quarts of unlit charcoal* (like the minion method), all on one side of the grill. Place a couple of water-soaked wood chunks on the lit charcoal. Position a drip pan on the other side, under the cooking grate where you will put the brisket.
Place brisket fat side down on cooking grate with thickest part nearest the fire. Tent the brisket with foil. After 3 hours, flip the briskets to fat side up and cook until the internal temperature reaches 195. They also add 10 cold charcol briquets to the fire at that time.
* for smaller brisket pieces, you may want to go with about 15-20 lit charcoal briquets poured over 20 more cold briquets.
