Au Jus

[skiwhe]

This was my second brisket smoke in my new bradley. I bought an 11# that had to be cut in 1/2 to fit on the bradley trays. (Also i have 2 6# pork butts smoking at the same time). I learned from my first attempt to back off smoking after about four hours. This time I foiled and transferred to the oven once it reached 170. I kept it in the oven until 195 and the toothpick test was perfect. I put the brisket back in the foil and placed it in the cooler to rest until lunch. I did drain the au jus from the point side of the brisket and got about 1 1/2 cups. Now I'm reading that maybe I shouldn't have done that. Maybe I should have left the Au jus in the foil while the brisket rests. Any thought on this. And also, what should I do with the au jus I have.

 

[jarjarchef]

I use the Aus Jus to dip the meat in instead of BBQ Sauce. I will drain it during the rest before slicing.

Here is the link to Jar Jar Aus Jus for more details.

Aus Jus  (can have some body to it)

In a pan under the Beef in the smoker.

2ea         Medium Onion (julienned)

3ea         Carrots (sliced)

2ea         Celery Ribs (sliced)

15oz       Diced Tomatoes

Reduce the wine on high for 2 minutes then add the Beef Broth.

Place the smoked vegetables in a pot with rest of ingrediants and simmer for 30 min..

32oz       Beef Broth (low sodium)

15oz       Red Wine

1/2c        Worcestershire Sauce

2ea         Bay Leaves (crumbled)

1 1/2Tbl   Dried Parsley

1/2tsp     Dried Thyme

You can strain the vegetables out for a traditional Aus Jus or you can puree them and make into a sauce.