Got a few smokes under my belt............ (Pitcures)

Discussion in 'General Discussion' started by smokingiowa, Jul 24, 2015.

  1. smokingiowa

    smokingiowa Newbie

    So I have smoked a handful of rib and a few pork butts and last but not least some Iowa chops. Now i'm going after brisket and i have read a ton of articles and well I hope I don't make jerky lol. I figured smoking @ 225-250 low and slow but wondering more on the au ju sauce and how to make it for dipping. Anyone interested in explaining it to me like I'm 5? BTW here are some pictures on my smokes that I have done (finished) product. Not the best at taking pictures but better then none right.....





     
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    In smoking your Brisket , you will want to practice Patience.  Some like to wrap the meat in foil and add juice to it to help keep it juicy.  After resting one like this , you will find a bounty of juice in the bottom of your Foil ,same with a 'Naked ' smoked Brisket (no foiling while in the smoker) then wrap for a rest and gather the juices left.

    Another way to get a good Aujus is to follow someone's instructions for a good ( for me , too much work ) , such as Cheff JJ's .

    http://www.smokingmeatforums.com/t/115153/prime-rib-christmas-with-chef-jimmy-j-s-au-jus

    Have fun and . . .
     
  3. smokingiowa

    smokingiowa Newbie

    Thank you, for the link. I dont rush anything I do and I do enjoy the slow things in life! I will post pictures when done with results
     
  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Absolutely , send Q-view of all of your practice smoking sessions. We can criticize them if you would like [​IMG]  , or just to let us see . Drooling is what we do and all the

    gazing we can get . . .[​IMG]

    Have fun ,keep practicing and as always . . .
     

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