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Smoked Brisket

post #1 of 5
Thread Starter 

Hi All

 

I am not new to smoking brisket, have done a few and turn out great, but I want to smoke a larger brisket, then slice it and serve in a roaster for a bigger group.  My question is, besides barbecue sauce, what do you recommend to add to the roaster ater I slice the brisket to keep it moist and flavorful.  Is there a specific sauce that works best?  I was thinking a au jus, but just not sure.  Any insight is appreciated.  Thanks!

post #2 of 5
I am thinking some of the au jus (de fat first) from the foil would be best.
Edited by Bama BBQ - 3/1/15 at 8:25am
post #3 of 5

The list is endless as to what you can use. Spend a little time with the search bar. I see this is your first post. When you get a chance will you drop by roll call so everyone can give you a proper SMF welcome?

Happy smoken.

David

post #4 of 5
Thread Starter 


Thanks for information.  I will definitely use search bar ad do some looking.  What and where is roll call?

post #5 of 5
Quote:
Originally Posted by hallberg5 View Post
 


Thanks for information.  I will definitely use search bar ad do some looking.  What and where is roll call?

 

Roll call is a subforum where you can introduce yourself to the group.

 

 

Roll Call

 

 

 

Here's a Title search for Au Jus.

 

 

Chef Jimmy's Au Jus

 

 

 

 

An au jus made with the juices of the brisket will be your best bet in the roaster.   If  you can't do the home made au jus, you can use something like Better Than Buillon Au Jus base or Beef base.     It's a paste than you add to water and adjust to whatever flavor concentration you prefer.

 

BTW, presuming that the roaster will be turned on, be careful not to get it too hot.  You don't want to continue cooking the brisket and you definitely don't want the liquid simmering. 

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