first time briskette

[hoover]

Hey All,  I'm a rookie but a friend wants me to do a Brisket she has.  about 6.5 lbs.  I want to do this easy so i found A recipe that uses no crutches and he smokes it for 10 to 11 hrs.  however that one has a big fat cap and mine is trimmed.  so of course I'm going to layer the top with a lot of BACON.  How long do you think it will take without a big fatcap or is it going to dry out on me.

basic rub of 1 part salt, 1 part turbinado sugar, 1/2 part paprika, 1/2 part black pepper, and a 1/2 part combined cumin, garlic powder, and onion powder smoked for 4hrs.

thx for the help

[KyNola]

At what temp are you planning to smoke/cook the brisket and to what internal temperature do you intend to cook it?

[Tenpoint5]

Suggest 225 degrees until 185-190 Internal temp

[beefmann]

Suggest 225 degrees until 185-190 Internal temp

x2

[hoover]

225 to about 190ish is that about right

[hoover]

At what temp are you planning to smoke/cook the brisket and to what internal temperature do you intend to cook it?

225 190ish  is that about right

[Tenpoint5]

Yes you want to cook at 225 until 185 or 190 degrees internal temp

[KyNola]

Given a 6.5 brisket I would plan on a 10-12 hour total smoke/cook time based on 225 degrees.  If it is done sooner you can always FTC it for several hours.