Thanks for the info.
I talk a bit about Au Jus in PR 101 and it's good to see people adding some ideas to the mix, it's a frequent question and people think it's hard.
It's not as you prove and it's worth the effort. Good to see the same method, just changing the additive liquid.
Couple of thoughts. The consumme has gelatin in it so it will tend to have a different taste, typically more rich. As most Au Jus is "thin" you probably could just add some water to dilute the taste. Maybe add both the stock and the consumme.
Of the shelf stocks (was it a stock or a broth) really aren't stocks. Stocks are created from bones and broths are created from meats (trimmings etc).
Key is stock vs broth. The traditional uses the bones and pan drippings, but it's hard to do that method in a smoker (the smoke makes it too intense.
For Christmas and my 40 day wet aged brisket, I'm making my own beef stock (bought cheap beef bones) and gonne make it truly from scratch. I'll post some Au Jus 101 photos later.
Thanks Rocky, great info.
Russ