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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.
1 If not already trimmed, trim excess fat from the brisket, removing all but about Â¼ cover fat from the top and cutting out the thick heel of fat on the under side of the point. 2  Combine all rub ingredients in a bowl. 3  Use the full amount for an 8-10 pound brisket, half the amount for a 3-4 pound brisket.