I did one a little smaller than that a month or so ago. I put it fat side down and put a layer of bacon over the top. I took it off at 165*, wrapped it in foil with a little dry red wine (less than 1/4 cup) and put it back on until it hit 190*. Took it off, let it rest for 1 1/2 - 2 hours and sliced away. Good eats. When I foiled, I removed the bacon, saved it and when I took the brisket out of the foil, I used the juices and the bacon to make a nice gravy for it! K. Kruger gave me that idea! God that guy is a genius!
I hope this isn't negative!