Another brisket nOOb.
I found a small brisket at Costco, it's about 3 1/2 pounds and didn't have much of a fat cap at all. I trimmed some tough skin and injected it with a homemade jus (bone stock, red wine, Worcester sauce.) I will rub it later with a little salt and lots of black pepper.
I know that brisket can take upwards of 20 hours. I was wondering if size matters in terms of time? I know that it's done when it's done, we want it for Saturday supper and I'm wondering when to put it on. A long rest time is fine but I don't want to overcook it.
Teach me Brisket Wizards!