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1st smoking tomorrow!!

post #1 of 7
Thread Starter 

Well tomorrow morning I am going to use my smoker for the first time.  I have a 2lb brisket that I am going to "try" to smoke.  The remote digital thermometer is tested and ready to go.  Going to be using Kingsford Hickory Charcoal.  Planning on the whole process to take about 3 hrs.  Keep your fingers crossed!!!  I will try to get some Q shots.

post #2 of 7



Looking forward to the pics biggrin.gif

post #3 of 7

Good luck with the smoke!  We'll be waiting to see the photos  popcorn.gif



post #4 of 7
Thread Starter 

Thanks!!  I am planning on smoking this way:


  • Smoke in a foil pan until internal temp reaches 170
  • Take out of foil pan and put on the grates until 190 or 200 (not sure yet, any suggestions?)
  • Wrap in foil with some of the juice then wrap in a towel and place in a insulated cooler for 2 hrs.
  • Place the rest of the juice in the frig until it separates.
  • Skim the fat off and use the au jus


Am I on the right track???  Any tips or suggestions would be welcomed!

post #5 of 7

Sounds like a good plan...Since you wish to make Au Jus, give this a try. If you don't have multiple levels in your smoker you can place the meat on the Veggies and then finish the Jus while the meat is resting, just add the Broth when you put the meat on the grate. Plus you won't have to mess with the whole putting the drippings in the refrigerator and re-heating...JJ



Smokey Au Jus


1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want.

While the Roast is resting, dump the pan juices veggies 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 laid 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.


I hope you Enjoy these Recipes...JJ

post #6 of 7

Good luck!

post #7 of 7
Thread Starter 










Ready to go!  Beef is marinating and smoker is ready to light.  Only bad thing is there is some wind and its cooler than usual here in FL.  Will be starting up in an hour.  More pics to come!!


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