I was under the impression that smaller briskets would be easier to cook when I did my first brisket. I did an 11 pounder for my first one. I was paying too much attention to internal temp (when I should wrap, pull it off, etc.). I watched a few videos and read a few articles and have completed ditched the notion that you have to wrap at a certain internal temperature and really just base it off the look of the bark and the fat render. On my cooker, I've wrapped at 160 and as high as 180. For me, it really just depends on the look of the brisket.
After wrapping, I stick a thermometer in the thickest part of the flat and just set it to notify me when it gets to 200. I'll take my thermopen and probe a few spots on the flat and point to feel how they are. If the thermopen doesn't slide right in (giggidy), it needs more time. I'll then let it rest down to 170 internal or so and if it's not time to eat, throw it in a cooler, still wrapped in butcher paper, until it's time to eat.
The last brisket I cooked a few weeks ago was a 14 pounder. A larger brisket takes longer, but it's definitely easier to cook than a smaller one and has better results for me.
Oh, and there's no such thing as too much pepper. I've even started going 2/1 ratio of pepper/salt. Never used a binder for beef either.