We did some practice a while back with the aim of testing several rubs. We bought some rolled briskets from Costco, unrolled them and then cut them in half. We seasoned each one differently and smoked them all.
We got the results we wanted in terms of being able to verify which seasonings worked best but we found the meat was a little dry which we attributed to the briskets being so small.
To be fair it did also allow us to test techniques for disaster recovery to see what we could do to make the brier brisket slices seem more moist