This was my second brisket smoke in my new bradley. I bought an 11# that had to be cut in 1/2 to fit on the bradley trays. (Also i have 2 6# pork butts smoking at the same time). I learned from my first attempt to back off smoking after about four hours. This time I foiled and transferred to the oven once it reached 170. I kept it in the oven until 195 and the toothpick test was perfect. I put the brisket back in the foil and placed it in the cooler to rest until lunch. I did drain the au jus from the point side of the brisket and got about 1 1/2 cups. Now I'm reading that maybe I shouldn't have done that. Maybe I should have left the Au jus in the foil while the brisket rests. Any thought on this. And also, what should I do with the au jus I have.
