Questions about smoking a beef brisket

[custom99]

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.

Thanks, Kevin

 

[bama bbq]

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.

 

[custom99]

Thanks, just picked up a 5.25 pound flat at SAMs club. Will see how this works out tomorrow.

 

[motochief]

Brisket is best with mesquite, In my humble opinion.