Consequently, Iâm often asked how to use different-size eggs. Even though large eggs are the accepted standard in American recipes, you may find that your supermarket has extra-large eggs on sale one week and then jumbo eggs on sale next week.
Many variables affect cooking time and temperature such as how many times the smoker is opened, how close the brisket is to the fire box, the type of smoker you are using, the weight and thickness of the brisket, etc. Sticking to 225 degrees and 1 hour and 15 minutes puts you in the ballpark for a well cooked brisket.
I tried this today on the flat end half of a brisket that was about 3 1/2 pounds. I figured it would take a long time but only took 3 hours to get to around 200 degrees tightly covered in a 250 oven. I took it out and let it rest about 1/2 hour and it is the best brisket I have ever had. Combine all rub ingredients in a bowl. 2  Use the full amount for an 8-10 pound brisket, half the amount for a 3-4 pound brisket. 3  Sprinkle the rub all over both sides of the brisket and press it to adhere. 4  Place it on the rack in the pan, fat side up.