>
> Be careful here. At 6 lbs., I suspect your brisket is a flat, not a full
> packer
> cut. If so, the 1.5 hrs./lb. goes out the window.
>
> Not nearly as much fat or connective tissue to deal with. It may be done
> _a lot_
> faster.
>
> Repeat after me, "the fork is my friend".
>
Good point, Tyler. I forgot about that, since I only do packers.

Jack Curry