I've bought whole packers and separated them and smoked only the flat and only the point (I grind the other piece into burger). Both are delicious, especially the point!
There's only 2 of us, so I smoke it, make Chef Jimmy's Au Jus. I then slice my brisket, lay a meals worth in a flatish plastic container, add au jus to cover and freeze. After it's frozen, I pop it out of the container and vac seal. It's just as delicious as the day I smoked it. I normally just slowly warm it so I don't cook the meat to death and this way I have the au jus with it as well. Leftover smoked brisket makes excellent Philly Cheesesteak Sandwiches and Fajitas too!
Smokey Au Jus
1- Lg Onion,
4-5 Carrots,
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,
1/2t sp Dry Thyme (4-5 sprigs Fresh)
1-2 ea Bay leaf
Finish the Smoking process to the IT you want.
While the Roast is resting, dump the pan juices veggies and all into a 2-3 Qt Sauce pot and add 1 Cup 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 then quickly removed, 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, 15-20 hour 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..
