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How can i get some juice back in Brisket.

post #1 of 16
Thread Starter 

So I smoked a ten pound brisket overnight. Ill be serving it today at 2pm. How can I get some juice back in it?

post #2 of 16
Quote:
Originally Posted by Richard Cabral7 View Post

So I smoked a ten pound brisket overnight. Ill be serving it today at 2pm. How can I get some juice back in it?

 

is it dry?
post #3 of 16
Thread Starter 

Not too too dry but a little, I did lose heat over night in the UDS.

post #4 of 16
Did you get an accurate finishing temp in the brisket?

If you want a inexpensive automatic temperature controller that's great for all night cooks I hook up a PITMASTERIQ to mine.. Works great. They have a 3/4 and 1 inch adapters to fit ball valves.
post #5 of 16
Quote:
Originally Posted by Richard Cabral7 View Post

Not too too dry but a little, I did lose heat over night in the UDS.
The UDS cooks faster, might be a tad over done. When you get a Maverick or something the have alarms you can set for high and low pit and food temps
post #6 of 16
Thread Starter 

I have to get a maverick for sure.

post #7 of 16
ive heard the UDS can cut times in half or better...my sarge swears by his...youre best bet is going to be a little soak in au jus when serving or before serving.
post #8 of 16
Thread Starter 

sounds great, I think ill do that.

post #9 of 16
Thread Starter 

any recipe you might recommend

post #10 of 16
JJ has some jus recipes you can make from drippings. So how's the taste and smoke ring? Pics
post #11 of 16
Thread Starter 

I cut and end piece and it tasted freaking awesome and has a good 1/4 inch ring. and a beautiful glaze. When I cut it up I will post some pics, I promise.

post #12 of 16

Assuming that you'll be re-heating the brisket, you can put beef broth into the pan you are going to use, place the brisket in cover with foil and reheat in the oven @ 200*. This will steam it and add moisture to the brisket. A great Au Jus is Chef JJ's Smokey Au Jus, which can be made without using the smoker too:

 

http://www.smokingmeatforums.com/a/chef-jimmyjs-smokey-au-jus

post #13 of 16
Thread Starter 

very cool man, when I cut this I will post some pics for sure, id love to get some critique.

post #14 of 16

I always keep a spray bottle of 3 parts Apple Juice to 1 part Bourbon in the fridge, and spray the slices when I'm re-heating them. I typically re-heat slices of smoked brisket or smoked turkey in a glass/pyrex microwave dish with matching glass lid, after spraying the pieces and adding a teaspoon of water inside to make some moist steam. If you have any other juices you captured when slicing this would be a good time to add some of those juices too...

post #15 of 16
Sounds like you did ok , rich. Glad the brisket came out good. Once you get a good meat thermometer , you'll be cooking like a pro. Try that chef jimmy j recipe. That guy knows his stuff. He's got a ton of great recipes on here. It's all good.

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post #16 of 16

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Happy smoken.

David

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