It appears to be half of a flat. The bald area is where the point sat. Because the point's been removed there isn't much of a fat cap to prevent the brisket from drying out.
So, the best way to cook it is
NOT at a low temperature, but in the 250 range. At 250, you can expect your cooking time to go right around an hour to an hour and a quarter per pound.
I'd also recommend wrapping the brisket in foil at 160 with a little splash of something -- say beer if you have one handy, or your injection marinade, or ... Wrapping won't do wonders for your bark, but dry is worse. It's stopped taking smoke in a good way, anyway. So, if it's more convenient you can finish it in the kitchen oven without offending the barbecue gods too much.
BOS doesn't post here, does he?
Wrapping will also help push you through the stall with a little less fret. Although, in a brisket that small I wouldn't expect too much stall.
Normally, I don't wrap. But normally I don't cook clean shaven briskets. Or partials, for that matter. Here's one I trimmed:
You'll want to take the flat out just a little past 190. 195 is what most of us shoot for, especially with a piece of flat. You'll also want the brisket to rest at leas an hour. The high pull temperature and long rest period help with the protein denaturing process that makes a tender, juicy brisket.
Good luck,
Rich