I'm hoping I can pull this off. Planning to do a brisket (8.8 lbs) in my smoker (30"MES), my other nephew has the 40" MES, in that, we plan to do 2 racks of ribs and a pork tenderloin. I just received my AMPS per the advice of fellow forum members. After my trial run, which went very well, the real test will be this sunday. My goal is to have it ready for a 5 pm dinner. After reading the numerous post covering these meats (thank you all), I think I have a good plan of attack. I will take pics and post my results and look forward to your comments.
Smoking meats for my Nephew's Birthday
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Good Luck and do the meat ahead so you can have fun at the party. You and your guests may enjoy my Smokey Au Jus with the Brisket. It is nice to have a flavorsome Dip for the Beef in case it gets dry...JJ
Smokey Au Jus
1- Lg Onion,
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.
NOTE: If you are using this recipe with Brisket, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..