I am looking to do my first brisket, I bought a 6lber(small family and quicker cook time), but from what I've read it won't be that quick. Should I just freeze this one and go with a bigger one? Also whats everyones opinion on to brine or not to brine? How long to brine? I see a lot use a basic salt and pepper rub, is that the norm? Do you really get a bark since most tent once it gets to 160-170, then finish foiled to 195? Wifes away and would like to get this done for when she comes home, any and all suggestions welcome and appreciated. Thank you