Around 7.5 lbs for a full brisket. In case you think you can't get a good smoke ring either cooking hot and fast or in a pellet pooper, I think I'd have to disagree. 300 Degrees for 4 hours, wrapped in foil for another hour. Pooper off, and kept it wrapped on the counter for two hours (after tenting to release steam and heat for about 5 minutes). Cut perfectly with a fork cut flat. Wife and kids thought it might have been my best brisket, and I've done quite a few. My normal brisket rub... Course salt and pepper with a little turbinando and course coffee grounds.