If you pull it at 195°F, it might be chewy. If you pull it at 210°F, it might be mushy. Aim for that golden 200-205°F zone. And remember: a 5 lb brisket will feed maybe 4-5 hungry people, or just you over a long weekend. I’m not judging your life choices.
One last thing: don’t stress about the "bark." A 5-pounder has less surface area, so the bark gets intense. That’s a good thing. Burnt edges are just smoky candy.
Now go light that fire. Your brisket isn’t getting any younger. And if you mess up? That’s what pulled pork sandwiches are for. We’ve all been there.
