People are all the time stopping me in the liquor store and asking, " Recipe, please, for the Sauce??"  Of course they mean my dipping au jus.  Okay, I use this stuff ..  concentrated beef base (which I get at BJ's, but it's available at all the shopping club stores). I caramelize onions, throw in some garlic and whatever the hell else looks good at the time (like green peppers), Worcestershire sauce, and that base with water and any of the natural juices I have saved. Here is the real secret .. buy hard rolls, slice in two and dip into the sauce before heaping on the beef and onions. Yup, it's messy, but peeps will think about it all the way home. As an added bonus, here is the recipe for Schlongs Dry Rub ... I quadruple this recipe because I use it on everything, even ice cream.

1/4 cup paprika
2 tablespoons granulated garlic
2 tablespoons granulated onion
2 teaspoons peppercorns
1 teaspoon dry mustard
1 teaspoon chili powder
2 tablespoons cumin seed, toasted
3 tablespoons coriander seed, toasted
1/4 cup kosher salt
1/4 cup light brown sugar

Rub on chicken, beef or pork at least two hours ahead of time (24 hours is great). I use a gas grill, but am still able to smoke. I use an old cast iron fry pan to hold my hickory chips (soaked in water) and placed directly on the heat source. (It's important to use cast iron because it holds heat, and when smoking at low temps you need that heat to get the wood to smoke up). To smoke this brisket I had to replenish the wood about 6 times in six hours (at 225º) . Yum yum.