so I buy a 1/4 cow every year or so and this last time I got a brisket but I’m not sure I’m guessing it’s the tip of what part of the brisket it is. The processor packages all our roasts in 3 lb packages just the way they do it so I’m guessing it’s in the 3-4 lb range and again looks like the tip portion. How would I go about smoking this as all the research and vids I’ve watched are for a full 12 lb full brisket. I just don’t wanna over cook it and I’ve never made a brisket before. I have a master built double door smoker where the pan and wood box is one door and the other is for the shelves to place them meat on I’m sure u know what I’m talking about and it’s propane fueled. I’m inquiring about time smoked and what temp and then when to pull and put it in the oven to finish and does it need the 1 hr cooler rest I’ve seen so popular. Thanks for any help.