I agree with Al and take it a step further...With a big chunk of beef , 4+ lbs, I hit it with Montreal Steak and wrap in Cheese Cloth or Paper Towel and let it Age in the fridge for 4-5 days...The flavor really penetrates and the finished product is awesome....As far as Au Jus goes....Slice a Lrg Onion, 4-5 Carrots, 3-4 Ribs Celery and 3-4 Peeled Cloves of Garlic and toss them in a pan under the Beef, as Al said...But... Let the whole deal Smoke for one hour, THEN add 4-6Cups Beef Broth, 2Tbs Tomato Paste, 1/2tsp Dry Thyme (4-5 sprigs Fresh) and 1-2ea Bayleaf...Finish the Smoking process to the IT you describe. While the Roast is resting, dump the pan juices veg and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of Paper Towel layed on top of the Jus then quickly removed, take off the last little bit of Fat...The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor. Serve the sliced Beef, Au Jus or thicken the Jus to make Gravy...Good stuff!...JJ
