My Mem weekend briskets...

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pit 4 brains

Master of the Pit
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OTBS Member
SMF Premier Member
Dec 16, 2009
2,557
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Summerville, SC
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..
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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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e572bde9_pulled2.jpg


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...

42e7f5c0_finishsauce1.jpg


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..
 
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.
 
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