I saw a couple nice full packers at the store tonight which is rare so I ended up getting one cut down to about 6lbs by cutting off part of the flat end. I'll be smoking it Saturday along with a 4lb shoulder and maybe a 3lb tri-tip. .I've only done about 3 small briskets before with mixed results so I'm looking to improve.
I'll be using my MES 30 running about 225 -250, but not sure how long to plan for on the brisket. I've read in a few places to plan for an hour per pound but that seems short to me. I always thought 2 hours per pound, although they also have all been finished before I thought they would. So is it really closer to 1 hour per pound or 2?
I'm also wondering if I should trim any of the fat or leave it as is (I'm leaning towards leaving it and cooking fat side up).
Oh... and wondering if I should separate the point from the flat or leave it (I'm leaning towards leaving it).
Any tips from the brisket masters here would be appreciated :)