Gonna try my first briskett only 6.5# so im starting small. Question is to brine or not to brine????So far the advice ive gotten here has been right on so just have to ask also any advice on the smaller brisket??? Ive heard smaller cuts may take longer to cook than larger??

Smaller brisketts can dry out if the fat cap has been trimmed.If you can marinade it you can brine it but brining is used to keep meat from drying out and if the briskett has a good fat cap you don't need to brine.If you want flavor I wood marinade it. Cook to 190 for pulled meat and less for slicing.

No.

Way to go TOM, no Smokin' length posts for you.

No, don't brine beef. There is a chemical interaction and I haven't seen anything good written about brining beef. Pork and Poultry yes, but not beef.

Marinading is about your only option, but marinading only penetrates a few millimeters.

Smokin'

You can inject a brisket without a problem. In beef, unless you use an exceptionally dark marinade, it won't even leave tracks.

I have injected beef brisket using 1 portion apple-cider vinegar, 2 portions canola oil, 1 portion water, 1/2 portion wine. You can add seasonings to taste: onion powder, garlic powder, herbs, salt, and pepper.

Put the whole mixture in a blender and blend until everything is very fine. You don't want to clog the injection needle. I do keep a straightened paper clip handy to unclog the needle if that happens.

You can inject just about any time before cooking, apply your favorite rub, and you should get moist, delicious brisket.

Thanks for all the advice ill let you guys know how it turns out. Im not cooking till sunday but im hoping its good.....been wanting to tackle a brisket for a long time.
cooking on a regular smoker though(cant afford a cs at this time) so i hope it turns out well.

6.5 is pretty small, most likely a large flat, not a whole packer trimmed one.

When you look at your flat, look for fat.

If there isn't a good fat cap and they butcher has trimmed it too close, then you'll get a dry brisket. I need something to keep it moist if there isn't a fat cap.

Smokin'

Yes it is a flat smokie, but it does seem to have a decent amount of fat on what i would call the bottom and i usually have a watter pan i keep full in the fire box so my meat usually doesnt dry out it seems to me that my main goal is gonna be hitting the meat temp right on....i think im gonna go for 185 and than sauce it up wrap it up and put it in a cooler for an hour and hopefully bring it up to 195