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Wrapping your meat!

lemans

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So when I do a brisket I use butcher paper a la Frranklin. It works fine. But I miss the au jui from my foil wrap.. So I start the smoke in an aluminum pan
Til I get that nice mahogany color then I use the butcher paper removing the pan. So now I have juice
And a great bark..
What do you use?
 

hardcookin

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When I have enough bark i wrap in butcher paper until probe tender...I then put in a pan with foil with some beef broth and rest for an hour. Usually gives me enough juice.
 

chef jimmyj

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When I want Au Jus, I make it...JJ

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,

1/2tsp 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..
 

SmokinAl

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I smoke them in pans too, but I also add a can of french onion soup to the pan in the beginning.

You get a lot more juice that way.

Al
 

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