Brisket Orgasm

Started by oakville smoker, August 03, 2009, 08:47:18 AM

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oakville smoker

August 03, 2009, 08:47:18 AM
How else could you describe such an amazing smelling and tasty looking piece of meat
Its been in the Bradley since 7 last night, its now 11 30 AM and the IT is 196
I was shocked at how much juice was in the tray.

I am seeing a sauce from this amazing smelling and looking base.
The thing I am lacking is a method.  Can anyone help me?
I am thinking some corn starch or flour to thicken it up, maybe a rue?

Happy Simcoe Day cannucks and if you smell something amazing blowing your way, well it must be my brisket.

I have to go for a smoke and a snooze now ...................
All I wanted to do was slow smoke some ribs.  Another addiction created thanks to the Bradley that requires regular servicing...  But what an addiction to have.  Even better to share here with some of the best people on the planet.

Would you like smoke with that sir ?

OU812

#1
August 03, 2009, 09:08:32 AM
When I do a brisket b4 I FTC I drain off all the juice into a shallow dish and place in the fridge to cool. That allows the fat to come to the top and firm up so you can easily scrape it off. Then put the juice it a saute pan and make gravy like you would normally

Caneyscud

#2
August 03, 2009, 01:37:03 PM
Do OU's way, but then you can make a BBQ sauce any way you want, with just about any recipe and use the juices as a base.  Some just cut store bought with the juices and make a slightly thinner sauce! 
"A man that won't sleep with his meat don't care about his barbecue" Caneyscud



"If we're not supposed to eat animals, how come they're made out of meat?"

HawkeyeSmokes

#3
August 03, 2009, 03:37:04 PM
Quote from: OU812 on August 03, 2009, 09:08:32 AM
When I do a brisket b4 I FTC I drain off all the juice into a shallow dish and place in the fridge to cool. That allows the fat to come to the top and firm up so you can easily scrape it off. Then put the juice it a saute pan and make gravy like you would normally
Quote from: Caneyscud on August 03, 2009, 01:37:03 PM
Do OU's way, but then you can make a BBQ sauce any way you want, with just about any recipe and use the juices as a base.  Some just cut store bought with the juices and make a slightly thinner sauce! 

Ditto here also. Hard to believe how good those juices are after being de-fatted. I also like to add a little to the packages when I have leftover brisket to vacuum seal.
HawkeyeSmokes

meatgeek

#4
August 04, 2009, 05:30:42 PM
I do this too!  Yum to the "leftover" juice!  One of these days I'll remember to take a picture of just how much fat can be scooped off brisket juice... 

Now of course, one more thing to do with leftover parts, does anyone else save bones for smoked beef or smoked chicken stock?  Very easy to do, dirt cheap, and better eats than any stock at the store.  I place the  bones into the crockpot after I'm done cleaning up dinner, then fill with water.  I set it to high 'til it starts to bubble gently, then down to low 'til morning.  A quick straining out of the solids, then into zipper freezer bags.   Great for adding to sauces, gravies, and soups.  Yum!

Smokin Soon

#5
August 04, 2009, 05:58:26 PM
It's really amazing what these saved juices can do to your next cook that you may have dried out a bit! There is a salvation for any cook that did not turn out just right.

OU812

#6
August 05, 2009, 06:59:00 AM
meatgeek

I save the bones and fat or skin and some veggies then do the same thing but in a stock pot on the stove and simmer down 2/3 then strain, cool and pour into ice cube trays and freeze

Makes great stock.

degenerazn

#7
August 06, 2009, 11:01:10 AM
How long will the juices last in the fridge?  I don't smoke brisket often but when I do, I'd like to inject it with some juices from the previous brisket.
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