Want to smoke a brisket for dinner tomorrow. I will be doing it in my electric smoker. We want to slice it and not pull it.
1: What cut of meat should I get?
2: Length of Time with smoke rolling?
3: Flavor of wood?
4: How long at what temp before putting in foil? Seems like 170 then foil from what I have looked up.
5: What is the average time 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.