I just bought a 5 1/4 lb. choice brisket. Rubbed it up real good with a combo of Dizzy Dust and Cowlick (thanks Chris, package got here in time for the brisket!) How long can I expect this hunk o' meat to take? I plan to foil when its 190-195 and would like to plate it around 6pm tomorrow. Any general rules to follow and preferred temps to cook this baby? I have read many threads on brisket but not too many give timelines for a 5 pounder.
Thanks, folks, I can't wait to try this thing...