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Au Jus question

post #1 of 7
Thread Starter 
So i am smoking a brisket for passover tomorrow and want to make an au jus to go with it. I am using chef jimmy j's recipie but have a question. After i add the beef broth how long should i smoke it for? I am thinking leaving it in for the duration of the brisket smokr would be a bit too much. I am thinking more that it should be like 5 or 6 hours? Any input on how long to smoke the au jus after adding the broth would be much appreciated!
post #2 of 7
I typically do JJ's when I do roasts that take 3-5 hours and it has plenty of smoke by then. If it were me I'd pull it between 3-5, or put it on later say after 165 IT or after you pass the stall, if you have one. We like to use a good stout or Porter intead of te wine.
post #3 of 7
Quote:
Originally Posted by dirtsailor2003 View Post

I typically do JJ's when I do roasts that take 3-5 hours and it has plenty of smoke by then. If it were me I'd pull it between 3-5, or put it on later say after 165 IT or after you pass the stall, if you have one. We like to use a good stout or Porter intead of te wine.

Yep I second all of that. 

post #4 of 7

What's the link to CheffJJ's au jus recipe? His finishing sauce is amazing so i"ll have to try this.

 

Thanks!

post #5 of 7
Look in the articles section under recipes. That where it's at. I'd post the link but the iPhone6 and SMF don't agree when I comes to doing copy and paste!
post #6 of 7
Quote:
Originally Posted by dirtsailor2003 View Post

Look in the articles section under recipes. That where it's at. I'd post the link but the iPhone6 and SMF don't agree when I comes to doing copy and paste!

 

Thanks!thumb1.gif

post #7 of 7
Thread Starter 
I ended up smoking the broth for 4 hours. Turned out perfect level of smokiness. I added merlot and it was amazingly good. Will definitely make again
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