I smoked it for tonight,s dinner.
Having never done one before, I didn't want to stray too far off normal, so I coated with mustard and used my normal rub, just like I did on my last brisket.
To the 1/4 tray aluminum pan, I put an chopped up onion, bulb of garlic, carrots and celery, as per JJ's recipie fot Smokie Au Ju.
Placed the roast on top and into the smoker it went at 230*. After an hour, I added some beef broth. When IT hit 125*, I pulled from smoker, let rest fot 30 minutes while I finished off the Au Ju. Then I sliced it as thin as i could (I think I need an electric knife).
It was great! The pieces I got thin were melt in you mouth tender. The thicker slices I had to chew some, but the flavor was worth is. The Au Ju was marvolous. Have lots, and I'm not sure what I'll do with it, but I'll think of something. Thank you Chef JJ for that recipie!
Edited by FloridaSteve - 8/22/15 at 4:33pm