Smoked Brisket

Discussion in 'Beef' started by hallberg5, Mar 1, 2015.

  1. hallberg5

    hallberg5 Newbie

    Hi All

    I am not new to smoking brisket, have done a few and turn out great, but I want to smoke a larger brisket, then slice it and serve in a roaster for a bigger group.  My question is, besides barbecue sauce, what do you recommend to add to the roaster ater I slice the brisket to keep it moist and flavorful.  Is there a specific sauce that works best?  I was thinking a au jus, but just not sure.  Any insight is appreciated.  Thanks!
     
  2. I am thinking some of the au jus (de fat first) from the foil would be best.
     
    Last edited: Mar 1, 2015
  3. The list is endless as to what you can use. Spend a little time with the search bar. I see this is your first post. When you get a chance will you drop by roll call so everyone can give you a proper SMF welcome?

    Happy smoken.

    David
     
  4. hallberg5

    hallberg5 Newbie

    Thanks for information.  I will definitely use search bar ad do some looking.  What and where is roll call?
     
  5. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Roll call is a subforum where you can introduce yourself to the group.

    Roll Call

    Here's a Title search for Au Jus.

    Chef Jimmy's Au Jus

    An au jus made with the juices of the brisket will be your best bet in the roaster.   If  you can't do the home made au jus, you can use something like Better Than Buillon Au Jus base or Beef base.     It's a paste than you add to water and adjust to whatever flavor concentration you prefer.

    BTW, presuming that the roaster will be turned on, be careful not to get it too hot.  You don't want to continue cooking the brisket and you definitely don't want the liquid simmering. 
     

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