Brisket Juice?

fishawn

Smoking Fanatic

Original poster

Jan 8, 2008

736

10

Olympia, WA

• Jan 24, 2008

• #1

Smoked my first Brisket last night & it turned out what I thought was really good. I foiled it at about 160* to finish @ about 195*, let rest in foil for about 40 minutes. In the bottom of the foil I had a bunch of juice? or fat?.....Should I have poured the juice? or fat? over the brisket? Do any of you guys/gals do this?


Thanks,

Scott

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• Jan 24, 2008

• #2

Welll, yeah! Finishing sauce or just the fat-seperated juice over the meat.

 

smokewatcher

Meat Mopper

Aug 31, 2006

267

18

Florence, Az

• Jan 24, 2008

• #3

What I've done is separate the fat from the drippin's, then boil it to reduce by half. It makes great sauce!

 

charles1056

Meat Mopper

Dec 26, 2007

273

10

Tyler, TX

• Jan 24, 2008

• #4

I slice mine then put the slices back into the juice for serving.