I picked up 2 packers on sale. One was split point/flat. Point is in the brine/cure/spices for making strami. The flat was rubbed with spices and put fat side down in a tray and smoked to 165 IT. Then a beer was added and it was covered with foil and cooked to 205 and cooled to 140. I removed the meat from the tray and re wrapped and put it in the cooler.(tasted first and it is awesome). The juice in the tray was put in a container and put in the fridge.
I removed the block of beef fat and it is in a baggie in the freezer. The beer/beef/spice broth is in the cooler.
I am thinking of using the beef fat for a Roux to make something. I think the flavor would be intense. What would you suggest for the fat?
I would like to make some sort of sauce from the broth from the brisket.
Any suggestions would be appreciated.
Man-o-man This smoking thing is opening up new horizons to what I believe will be better than store bought, incredible food with your help.
Time to wipe the slobber off of the keys again. Darn I love that!!