WInd chill yesterday morning was 11F. Not my idea of an enjoyable smoke. Oh well... Lots of Ozark Oak and a pile of mesquite stand by. My stick burner is rather heavy steel so it does hold temps. well even in cold air, just have to be aggressive with first fire, then all is good.
I chose to try a combo. SmokyOkie method of brisket smoke and use Chef Jimmy J's recipe for Smoky Au Jus. FANTASTIC RESULTS! I refer you to RankAmateur's post and thread regarding his Au Jus issue. And thanks to CJJ for his participation in the thread. CJJ did explain that his recipe was developed around a roast and not for something that would take many more hours to cook. So, thanks to these guys and SMF in general, here is what I got:
So far so good. Everything is smelling and tasting great.
veggies ready to go
11 lbs. USDA Prime packer, EVOO, rubbed last night with Head Country and then all peppered up this morning.
Ole BellFab stick burner cruising at 250F and the Hasty Bake is making the meat sizzle.
Fire in the hole! gettin' the sear on....
Stop, Drop, and Roll!!!!!! Dang this is hot...Got to sear the sides too.
After two hours. About to flip fat cap down.
Substituted broth for a pint of Deep Beef injection, tomato paste, and thyme.
(thought we had some broth but it turned out to be chicken stock!
The keilbasa was just a snack I threw in during the heat up so I could have a snack during the smoke.
One more hour and I added a cup of hot water to the concentrated drippings based on the discussion of at RankAmateur's post on brisket and Au Jus.
Two more hours and it's time to foil 'er up and finish to IT 195F. Au Jus is DELICIOUS! The SmokyOkie flavor that I was expecting with a subtle sweetness from the veggies. Can't wait for the finish line.
Brisket is resting on a board. Everything from the pan is dumped into a pot, red wine added, and then reduced for 20 minutes.
I chose to try a combo. SmokyOkie method of brisket smoke and use Chef Jimmy J's recipe for Smoky Au Jus. FANTASTIC RESULTS! I refer you to RankAmateur's post and thread regarding his Au Jus issue. And thanks to CJJ for his participation in the thread. CJJ did explain that his recipe was developed around a roast and not for something that would take many more hours to cook. So, thanks to these guys and SMF in general, here is what I got:
So far so good. Everything is smelling and tasting great.
veggies ready to go
11 lbs. USDA Prime packer, EVOO, rubbed last night with Head Country and then all peppered up this morning.
Ole BellFab stick burner cruising at 250F and the Hasty Bake is making the meat sizzle.
Fire in the hole! gettin' the sear on....
Stop, Drop, and Roll!!!!!! Dang this is hot...Got to sear the sides too.
After two hours. About to flip fat cap down.
Substituted broth for a pint of Deep Beef injection, tomato paste, and thyme.
(thought we had some broth but it turned out to be chicken stock!
The keilbasa was just a snack I threw in during the heat up so I could have a snack during the smoke.
One more hour and I added a cup of hot water to the concentrated drippings based on the discussion of at RankAmateur's post on brisket and Au Jus.
Two more hours and it's time to foil 'er up and finish to IT 195F. Au Jus is DELICIOUS! The SmokyOkie flavor that I was expecting with a subtle sweetness from the veggies. Can't wait for the finish line.
Brisket is resting on a board. Everything from the pan is dumped into a pot, red wine added, and then reduced for 20 minutes.
A thanks to all of you that have generously contributed your experience, knowledge, and opinion.
This turned out great. Happy Holidays,
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