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I'm gearing up to do my first brisket and have done a ton of reading to get ready. Set aside the questions of fat cap up or down, foil finish or not, spiced rub or straight salt & pepper, inject or not, etc. I think I''ve found an injection I want to try from a link in one of the brisket threads but the instructions are fuzzy to me. It calls for Au Jus made with 4 cups of beef broth and 4T of bacon fat. Can anyone shead a little light? Thanks!
"Make the Au Jus Sauce according to their directions on the stove, except add the beef broth instead of water. Mix in all of the ingredients except the bacon and simmer for 30 minutes. You can cut up a few pieces of bacon and put that in your sauce pan. On low heat, render as much fat as you can and add to your sauce pan."