I'm In! ... From Southern Illinois ... I want to be King Brisket w/Au Jus
Hi folks. I'm from Southern Illinois and have been lurking this site for over a year, and have been amazed at the information available. After going through the free trial membership early, I just never signed up for the paid until now. I have a Webber Charcoal grill and also a sous vide cooker. I want to learn how to make the BEST Brisket and Burnt Ends possible. I am particularly interested in the style of brisket that is served by a local restaurant (Pat's BBQ, Murphysboro, IL), that I call "wet. " Their sandwich meat comes from a container filled with meat and something like Au Jus. I love this stuff. So now my study begins. Any advice sincerely appreciated.
John "JR"
Minnesota/ United States of America
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Welcome to the Pit. Thank you for your continued support. My guess is that the Au Jus is the liquid from the wrapped briskets. Are you familiar with the Texas Crutch? If not, gove this article a read. This is what you need to do to trap that Au Jus.
*I don't add any additional liquid to the foil when I wrap my briskets. There will be plenty in the foil to go around after cooking.
Welcome to the Pit as a newer member myself. Spinaker is correct. I did a brisket the other day. Twelve hours on the grill and a two hour "Texas Crutch" and I had a finer tasting brisket than some I had in two weeks in brisket country. I used all the tips on this site including the Big Bad Beef Rub. Good luck
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Welcome to the pit Ted_IL! Love that intro, wanting to be King Brisket w/ Au Jus. Heed Spinaker's advice and wrap. Also, when pouring the au jus from the wrapped brisket you can, if you want, run it through a fat separator. That way you get the pure juice without the fat. It is purely a preference, some prefer juice with fat, others want the pure meat juice.
Since you’re new, and if you haven't already done so, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Welcome to the Pit! I joined last year and didn't know which end of a brisket was which! Not to mention how to trim, season or rub!
Since then I'm now doing briskets to give \ share with peolpe in the neighborhood and work. Its all here if you take the time to look for or ask for help.
Welcome to the pit! I'm from Centralia, IL. I believe Jesus Santiago opened a Tequila's Mexican Restaurant in Murphysboro a couple years back. Any chance you know him? Jesus is a great guy and I frequent his Centralia locations often.
Dirtman, I wondered if others from, S.I. were from here. I'm almost sure I know where the mex restaurant is. It's VERY colorful on the outside. I will give it a try sometime. I am from the Benton area.
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