I'm fairly new to smoking but so far, I do alright. I have mastered my pork back ribs and chicken wings and want to move on to brisket. On Memorial Day, I cooked a 10lb brisket and it didn't turn out well. I over cooked it, but I pulled it and threw some sauce on it and no one knew the difference. Now I am back for round 2. I have chosen a small 3.2lb cut because it was cheap, already trimmed and I only have 3 kids and my youngest doesn't do beef. So I have it rubbed, wrapped, and refrigerated for tomorrow. My equipment is a Brinkmann Electric that I have fitted with a thermometer. The temp holds steady at about 225-230. My plan was to cook the brisket bare on the rack for about 4 hours glazing every 45 min to 1 hour with an olive oil/apple juice spritz. Since it's small, I know it's going to cook relatively fast. I have a good thermometer that I can shove into the brisket while it cooks, but I would rather just feel my way through it. Sound like a good plan or am I missing something?