Questions about smoking a beef brisket

1: What cut of meat should I get?  Only three choices: Flat, Point, or Packer.  If you have a big enough smoker a packer is my first choice.  2nd would be flat -- only because I can't find a point sold separately around here.

2: Length of Time with smoke rolling?  I'm a less is more guy when it comes to smoke.  After I have a clean burning fire, I put two or three chunks of smoke wood on and then don't add anymore.

3: Flavor of wood?  I like oak with beef.

4: How long at what temp before putting in foil? Seems like 170 then foil from what I have looked up.  Whenever it hits the stall and the bark is set.  Could be 150-ish could be 180-ish.

5: What is the average time per pound?  1.5 to 2 hrs per pound.

6: Looking for a good Au jus recipe. I never get drippings since they dry up in the smoker if I try catching in a pan under the meat.  If you foil you'll have au jus.

Brisket is best with mesquite, In my humble opinion.