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What is the best method for cooking a 5-6 pound brisket? Every thing I have seen mentions a much larger cut of meat. I just got a treater roughly 2 weeks ago and I am cooking my first brisket. I was doing smoke for 4 hours and then 25o until 180 degrees. I was going to then wrap in foil until it reaches 205 internal temp. Remove and rest for 30-60 minuets. Any suggestions.
