Was wanting to smoke up a chuck roast this weekend and hoping to make some French Dip sandwiches out of it. I'm going to rub it down and smoke it up to 200 wrap and toss in cooler for a little nap. I have two questions though I wanted to get some advice on.
I've been "dry brining" or "salt curing" our steaks lately where you just put salt on them and put them back in the fridge for a few hours and let the salt draw the moisture out and then the meat sucks it back in with the dissolved salt. I've been very impressed with the flavor and tenderness this brings to the steaks. I would assume this method would work equally as well on a larger chuck roast but perhaps with more salt and a longer sitting time in the fridge. Has anyone ever experimented with this?
The second question is the Aus Jus. I plan to put a pan under the roast to catch the drippings. I've read that after you are finished you put the juices in the fridge and then scrape off the layer of fat. After that do I need to add anything to the juice for Aus Jus? Beef Broth or Consume? In the past we've done these in the crock pot with a few cans of campbells beef consume for French Dip Sandwiches.
Thanks in advance, can't wait for this weekend to get here!