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A real good size is a brisket from 6 to 10 pounds. The size, big or small, will be. more of a personal choice. Just remember that slow cooking your brisket for 1-. 1/2 to 2 hours per pound at 225F is a pretty fair timetable.
Prepare the Brisket for the Smoker. If your brisket was frozen, thaw it and remove it from any wrapping. The fat cap should be around 1/4 thick. The fat cap will help tenderize the meat during the smoke, but if it's too thick, trim the fat down to let more smoke penetrate into the meat on that side.