My Mem weekend briskets...

Discussion in 'Beef' started by pit 4 brains, May 29, 2011.

  1. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    We're headin to the brothers house house for the weekend get together so like always, I get invited to smoke the meat. I was handed 2 10 lb briskets and 11.5 lbs of pork butts. I loaded the UDS with 18 lbs of charcoal and set out for an all-nighter. I trimmed the hard fat off the briskets but did not separate the flats from the points. These were small enought to fit in the ol drum as they were.

    Here's a shot of some of the trimming work on one..[​IMG]

    Seasoned up and into the drum we go. the butts are on the second rack.

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    Here's the briskets off the smoker this morning around 0545 and 188 degrees IT. What a beutifull morning!

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    Burnt ends chopped, seasoned and lightly sauced, and back in the drum.

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    And the fat trimmings and juices being rendered down ever so slowly for a finishing sauce to be...

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    More to follow... have a great and safe weekend everyone! Be sure to take a moment to honor those who have given all for this great country..
     
  2. solaryellow

    solaryellow Limited Mod Group Lead

    Tell me about you finishing sauce Pete. You have my full attention. [​IMG]
     
  3. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member


     No!
     
  4. solaryellow

    solaryellow Limited Mod Group Lead


    Yes!
     
  5. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    ok...

    I rendered down the fat until the pieces were crispy. Removed all large chunks with a slotted spoon, poured fat/juice into measuring cup. Luckily I had exactly one cup of fat. I put the pan back on the heat and deglazed with 1/4 cup apple cider vinegar. Added another 1/4 cup of acv and then about 1.5 tbsp yellow mustard for an emulsifier. Whisked in 1/2 cup fat and juice. whisked in about 1.5-2 tbsp molasses to thicken and sweeten. Added a pinch of rosemary and a pinch of thyme. Simmered for a bit and tested/tasted. It coated a spoon fairly well and had a nice bitter then sweet taste. Should work well with the beef and the pork. I still have a half cup of fat that I'll take with with me so my bro can try out a sauce of his own. he's preety handy in the kitchen as well.
     
  6. solaryellow

    solaryellow Limited Mod Group Lead

    Thanks Pete! That sounds really good. [​IMG]
     

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