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Question for Everyone

post #1 of 17
Thread Starter 
I was wondering if when you smoke a butt, then place in foil about all the juices, Do you pull the meat and mix in or discard it, Seem like allot of fat to be mixed back in, I love the flavor of it in the meat but when it gets cold it looks greasy. The last one I did I mixed, Before I do this time, I just wanted to ask
post #2 of 17
Put the juices in the freezer and remove the fat, then add to the meat.

Hope this helps.
post #3 of 17
Thread Starter 
Yes that helps, Keep the flavor but get rid of the fat! thanks
post #4 of 17
Yea but don't need to freeze it just get it cold so the fat solidifies at the top then scrape it off and add the rest back to the meat like Ron said
post #5 of 17
I take it off of the foil and put it on a cutting board to pull. I then take all of the juices and fat and put it in a saucepan and add more rub, some commercial BBQ sauce, some chile pepper extract (very little since I have some with millions of scoville units), ketchup, vinegar, apple juice, more ground pepper, cumin and whatever else I feel like adding and I reduce it several times. I add a litle more ketchup, vinegar and BBQ sauce each time (sometimes some water and chicken stock) and I taste it and adjust the seasonings (more sea salt here, maybe a touch of Vietnamese fish sauce there, a little chicken stock maybe). After it's nicely reduced to a fairly thick consistency, I pour it into an ice cube mold and freeze it. Sometimes the last reduction is done in a slow oven in a small roasting pan. When it's finished freezing, I knock it into a plastic bag for storage in the freezer. Because of the fat content, it never freezes quite solid, but that's all right.

I then use it in future foil wraps right out of the bag. It really adds a nice hit of flavor and helps with the moistness. I also use it to create a finishing sauce by cutting a little of it with vinegar. So yes, some of the fat gets back into the meat, but it's not a huge amount.
post #6 of 17
Thread Starter 
Good to know all of this, last time I put all the fat back into the meat, taste great but I know it's better to leave some of the fat out, The first night I didn't realize how must of it was fat until the next day.
post #7 of 17
You Folks all do this with the juices from the foil after you take it off the ribs?
Did some ribs last week with TONS of juice in there.
post #8 of 17

same here - looks like all that juice could be put to good use!
post #9 of 17
Thread Starter 
I never did it with the ribs
post #10 of 17
"Liquid Gold" folks... defat and USE IT!
post #11 of 17
I did just that last smoke with the BB's. Added the juice from the foiled BB's with the apple juice and used it to baste with. Tasty! BTW, I'm nuts for Jeff's BBQ sauce! Damn good stuff to dip with and to grill with.
post #12 of 17
My last brisket I smoked inside a foil pan. When it hit 165 I foiled, but drained the juices that had accumulated in the pan into a large bowl and stuck in the fridge. Then after removing the brisket from the foil when it hit my target temp and rested, added the juice into the reciptical that had the previous juice. When chilled I defatted it and poured it into plastic ice cube trays and froze. They were sorta stuck in there, but just placed in the sink with alittle hot water for 10 secs. and they popped right out, just bagged em and back in the freezer they went. I think next time I will spray the ice trays with pam.
post #13 of 17
I poor it inta a fruit jar, inta the fridge, then skim off the fat, add back inta the meat, mighty fine batch a flavor in there!
post #14 of 17

All the diff in the world!

I asked this same question a while ago and have moved mountains since I followed the word! While the roast is mellowing in the towels, chill the juice in the fridge and skim off the coagulated fat. I just did this for the first time and didn't add the jib into the meat until it was gelatinus and the meat was cold. I put it into the vacuum seal bag with the meat and when I did the boil, it all mixed in really sweet. Everyone was loving it and I personally thought it was the tastiest pulled pig I ever did did. I strongly recomend that you chill the jib so you can easily skim off the fat and then add the rest of the juice back into the meat. It werks man!

post #15 of 17
I used some last night to flavor the rice I was having with my Q. Good for flavoring greens.
post #16 of 17
There's a Q place back here where I live and they do that too....add the juice to the green beans. It almost makes canned ones taste like fresh ones after that juice filters in them.
post #17 of 17
I am with teleburst. I reduce the entire liquid from foiled ribs, butt and brisket. It will eventually reduce down to a thick syrup. I save it in the fridge at this point. I use pineapple juice, Worcestershire, garlic, pepper, rub, msg and olive oil. It has a sweet and spicy flavor that is rich from the fat. I add this to Jeff's sauce and it gives it a deeper flavor that you will just have to try to understand. I suppose it would have the same effect on bottled sauce. Never tried to use it to season other things, but I bet it would work if you used your imagination.
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