Looking at all these posts for brisket and pastrami got my mouth droolin'. So yesterday I was at the store and bought a piece of meat. It's only 2.6 lbs and is labeled "Flat Cut Corned Beef Brisket Tenderized with Papain". The sodium content is 1150mg. There's very little visible fat on it. It's in a vacuum sealed package. I don't see it offered very often except around St. Paddy's Day. I'm assuming this is something that is best turned into corned beef and cabbage. I've been trying to read up on smoking a brisket. It seems there's a lot of opinions on what works for everybody. So I pose the following... 1) Is this cut of meat appropriate for smoking? -I know "all meat is appropriate for smoking" you know what I mean. Did I waste my money for a smoke and I should just boil it for cabbage. 2) For a first time brisket smoker what are your recommendations for preperation? ie; brines, marinades, rubs, injections, mops, etc. Give me all you can, please. 3) Since it's a small piece, what is a good guestimate for cook time and internal temps? 4) Do I put it in a pan and smoke or right on the grate? 5) What temp do I keep the smoker at? 5) I'm thinking it will be knife sliced, so what about final steps to make it suitable for doing this? 6) What else am I not thinking of? Thanks in advance for everything.