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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.
Purchase a whole, untrimmed packer cut brisket weighing 10-12 pounds. See Brisket Selection & Preparation for information on how to choose the best brisket for barbecuing. Trim the excess fat from the brisket, leaving a 1/8 - 1/4 thick fat cap to keep the meat moist during cooking. I bought this 13.12 pound, USDA Choice, whole, untrimmed brisket in Cryovac at a warehouse store that caters to food service professionals.