It's been forever since I have smoked a brisket and basically I have forgot how. I have a 3.5 lb brisket and will be using hickory wood to smoke it. About how long would I have to smoke a brisket that size and what temperature do I need the meat to get to? If I remember right the brisket have fat on the bottom? Do I cut that off or leave it on? My friend and his wife will be coming over, we all like our meat rare but his wife likes it well done. What I mean by well done for her is super over well done, if she sees the slightest pink what so ever in her meat she will not eat it! So I am thinking I should just cut off about 1/2 lb of the brisket and start it ahead of time before I put in the rest of the brisket in the smoker. About how long would I need to smoke her portion of brisket to a super well done?