I decided to hold off on posting this when I decided to use parts of it for my Throwdown entry. I did not want to tip anything off....this was actually done on 12/7 with some ribs.
I decided to change my brisket rub. I like more of a course rub on my beef cuts. Not to say I did not like my other rub from this cook (First Smoked Brisket). It worked out very well; I just wanted to try something new.
Brisket Rub 2.0
1/3c Kosher Salt
3Tbl Course Ground Black Pepper
2Tbl Minced Onion
2Tbl Minced Garlic
1Tbl Dried Oregano
1/4c Lawry’s Seasoned Salt
Yields approx. 1 ¼ cup
Mix all ingredients in a bowl and rub into your beef.
I decided to try and adjust my Aus Jus recipe as well. The last one was great, loved it!!! I wanted to make it more of a broth more than a demi-glace style. I decided to go with this recipe (JarJar Aus Jus)
Aus Jus (can have some body to it)
In a pan under the Beef in the smoker.
2ea Medium Onion (julienned)
3ea Carrots (sliced)
2ea Celery Ribs (sliced)
15oz Diced Tomatoes
Reduce the wine on high for 2 minutes then add the Beef Broth.
Place the smoked vegetables in a pot with rest of ingredients and simmer for 30 min...
32oz Beef Broth (low sodium)
15oz Red Wine
1/2c Worcestershire Sauce
2ea Bay Leaves (crumbled)
1 1/2Tbl Dried Parsley
1/2tsp Dried Thyme
You can strain the vegetables out for a traditional Aus Jus or you can puree them and make into a sauce.
I trimmed the brisket and left about ¼” cap on top. I rubbed the brisket with the rub and let rest about 20min on the counter while the smoker finished heating up. This ended up being a very interesting cook. I planned on keeping the smoker at 250 for the entire cook. I did not add my probe to the beef until 4hrs into the cook….
Brisket Trimmed Weight was 11#
13:00 166 (Added charcoal &wood)
13:40 166 (Added Ribs)
16:00 164 *Moved the probe and found it was much lower than thought
18:45 180 *Pulled the Brisket to rest
I allowed the brisket to rest for 45 min before slicing.
I used the Point to make Burnt Ends for my Nov-Dec Throwdown. I diced them into about ¾” cubes, tossed with some BBQ Sauce and roasted in the oven at 375 till the sauce caramelized. Sorry no pics of the final Burn End……
Edited by jarjarchef - 1/1/13 at 11:49am