SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › My Mem weekend briskets...
New Posts  All Forums:Forum Nav:

My Mem weekend briskets...

post #1 of 6
Thread Starter 

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..trimmed.JPG

 

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

 

on.JPG

 

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

 

pulled1.JPG

 

pulled2.JPG

 

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

 

burnt ends on.JPG

 

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

 

finish sauce 1.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..

post #2 of 6

Tell me about you finishing sauce Pete. You have my full attention. biggrin.gif

post #3 of 6
Thread Starter 
Quote:
Originally Posted by solaryellow View Post

Tell me about you finishing sauce Pete. You have my full attention. biggrin.gif



 No!

post #4 of 6
Quote:
Originally Posted by Pit 4 Brains View Post





 No!



 

Yes!

post #5 of 6
Thread Starter 

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.

post #6 of 6

Thanks Pete! That sounds really good. thumb.gif

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › My Mem weekend briskets...