I agree with Ray's instructions with one exception. While yes Salt draws moisture...It all gets absorbed back in, and chemically changes the protein structure making the meat More tender and causes it to Retain More Moisture after cooking. Salting and Wrapping the night before is a Good Thing. Look up Dry Brining if you want the science behind it all...Below is my fav Rub and Au Jus recipes...JJ
Bubba Beef Rub
Good on anything Beef. Burgers and Steaks too!
2T Turbinado Sugar
2T Kosher Salt
2T Black Peppercorns
1T Coriander Seed
1T Dill Seed
1T Dry Minced Onion
1T Dry Minced Garlic
1T Dry Lemon Peel (optional)
1tsp Allspice Berries
1tsp Dry Thyme Leaves
3 Bay Leaves, crumbled
1-2ea Dry Whole Chipotle Chiles, stems and seeds removed or 1tsp Chipotle Powder.
Add Cayenne if more heat is desired.
All Spices are Whole and are toasted in a dry pan over Medium heat until fragrant, 1-2 minutes. The Garlic and Onion do not need to be toasted.
Let the Spices cool then Grind in a cheapo Coffee Grinder until slightly less than Coarse. Mix with the Salt and Sugar. Store in an air tight container. Makes about a Half cup...JJ
Many folks enjoy dipping their Beef in Au Jus for flavor and moisture. This recipe is made in the Smoker while a Beef Roast or Brisket is being cooked.
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, drag quickly across to 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 or a long smoke, 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..