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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.
It should be in the 160 to 170 range. At this temp, you want to pull the brisket off the smoker and place in an aluminum pan and add Â¼â of liquid (beef stock, apple juice, etc.) to the aluminum pan and APPLY MORE DRY RUB, then cover with aluminum foil.