I've cooked a few briskets and they came out good, but I'm sure not to their
full potential. I have a few questions about a brisket I am cooking today, and
one that I plan on cooking next week.

Today's brisket is a small flat, around 4 lbs. I rubbed last night and started
smoking today in a Great Outdoors gas smoker at 250F. After reading up a bit I
realized that I already screwed up by trimming some of the fat off the top - oh
well. For small cuts like this, is it better to keep the cooking temps on the
low, or high side, compared with the thicker packers cut?

Next week we are going camping with a large group and we have to supply a meal
one day for about 30 people consisting of mostly adults, some teens and a few
small kids. How many lbs of brisket (uncooked) do you recommend for this size
group? I will try to locate a packers cut for this. Any recommendations of where
in the SF Bay Area (East Bay) to find this cut?

Also, since this will be prepared a few days in advance, what is the best way to
store the meat after cooking? Iced down or frozen? And finally, what is the
best way to reheat and serve? Thanks folks!