I smokes a 5 lbs brisket using the Franklin BBQ method. Rub 50/50 kosher salt and black pepper. Added three chunks of pecan wood to the basket. Cooked it on the grate with a pan of water.
Put the brisket on the grate and cooked without checking for a 1 hr and 10 min, then I basted it with a little water. I cooked it for another 2 hr and 30 min, basting twice. After a total cooking time of 3 hrs and 40 min I was through the stall and it was time to wrap. I used parchment paper since I didn't have any butcher paper. I then put it back in the PBC for an additional 90 min. Removed it from the PBC when the temp was 203 degrees and let it rest in the paper for an hour.
I was really surprised how well it turned out because I doubted that such a simple rub would give me the flavor I wanted, but when you add the smoke flavor, you get a winner.
My cooking timeline for a 5 lbs brisket can be broken down as:
1 hour, apply rub and let sit at room temp.
1 hr. 10 min, cook without a look.
2 hrs 30 min, cook while checking a basting or spritzing with liquid.
90 min, cook wrapped in paper.
1 hr, rest in paper.
