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I've cooked 3 whole briskets (flat and deckle). Taste great!!! Used a rub consisting of lots of brown sugar a cabinet full of assorted spices, and some kosher salt.

After internal of 190, I removed from smoker to cool for about 30 minutes. I then wrapped and refrigerated until a couple hours before dinner. Sliced cold, thin using electric knife, and re heated.

Why no "sauce? any ideas? The meat was moist, tender and "ooohhhhhhhhh" inspiring from all who ate it. I miss the gravy!
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This is a recipe I got from Americas Test Kitchen: Tastes real good.

Gravy from Almost Nothing
A top-notch, all-purpose gravy that can be made quickly without any special ingredients, including a roast.

Start with traditional mirepoix (a combination of carrots, onions, and celery) and brown well in butter to develop flavor and vegetable fond (the brown bits that stick to the pan). Add flour to form a roux, but cook it until it is the color of milk chocolate; this toasted roux provides an unexpectedly rich roasted flavor as well as a bold meaty flower. Use equal amounts of canned chicken and beef broths, and season with a classic combination of thyme, bay leaf, and peppercorns.

This gravy can be served with almost any type of meat or poultry or with mashed potatoes. If you would like to double the recipe, use a Dutch oven to give the vegetables ample space for browning and increase the cooking times by roughly 50 percent. The finished gravy can be frozen. To thaw either a single or double recipe, place the gravy and 1 tablespoon of water in a saucepan over low heat and bring slowly to a simmer. The gravy may appear broken or curdled as it thaws, but a vigorous whisking will recombine it.

1 sm carrot, 1/2 inch pieces (about 1/2 cup)
1 sm celery rib, 1/2 inch pieces (about 1/2 cup)
1 sm onion, 1/2-inch pieces (about 3/4 cup)
3 Tbsp butter
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
2 cups low-sodium beef broth
1 bay leaf
1/4 tsp thyme
5 whole black peppercorns
Salt and ground black pepper

1. In food processor, pulse carrot until broken into rough 1/4-inch pieces, about five 1-second pulses. Add celery and onion; pulse until all vegetables are broken into 1/8-inch pieces, about five 1-second pulses.

2. Heat butter in large heavy-bottomed saucepan over medium-high heat; when foaming subsides, add vegetables and cook, stirring frequently, until softened and well browned, about 7 minutes. Reduce heat to medium; stir in flour and cook, stirring constantly, until thoroughly browned and fragrant, about 5 minutes. Whisking constantly, gradually add broths; bring to boil, skimming off any foam that forms on surface. Reduce heat to medium-low and add bay leaf, thyme, and peppercorns; simmer, stirring occasionally, until thickened and reduced to 3 cups, 20 to 25 minutes.

3. Strain gravy through fine-mesh strainer into clean saucepan, pressing on solids to extract as much liquid as possible; discard solids. Adjust seasonings with salt and pepper. Serve hot.
bbqlover........ that is a fantabulous recipe. thanks!!!!!!!!!!!!!!
as for the 'gravy' from the brisket, a congradulations, is in order. we strive everyday, to keep that juice inside the meat, and that, is what you accomplished. the 'gravy' is a steaming process that should always be prevented. wouldnt you rather have all that juice inside? good job!
Well I'm no expert on makin' gravy,but I'd try this.

Lay a couple sheets of plastic wrap ,slightly overlapping[so they won't leak] on the counter.

Make up about a cup of beef broth/bbq sauce,wooster,etc.

Bring brisket from cooker immediately to plastic,pour in as much liquid is it will


Seal tightly,double wrap tightly in HD foil.

Let set two hrs wrapped in heavy towel.

Open and drain into a cup.

Just a thought.

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