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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.
This is a whole 12-pound packer brisket untrimmed fat side up, as it arrived from the packer. The cutting board is 20 x 14 . The fat cap is 1/4 to 1/2 thick. The flat is A and the point rests on top of the right side of the flat in the oval B. As you can see, the packer trimmed it quickly and left some meat bare.