Sauce Base from the drip pan.....
I thought I'd toss this one out here too, since I took a couple hundred pics throughout this entire smoke...may as well inject some of actual final prep work as well.
The Sauce Base was from the drip pan under the brisky, which spent about 18-1/2 or so hours in the smoker getting happy. My original intention was to have this base for a finishing sauce for the flat...heh, didn't need it at all though, so it ended up in a Rubbermaid container and off to the freezer for future smokin' adventures.
I placed the 12" x 18" baking pan from the Vault into my cold SNP for chilling to allow the fat to surface and solidify. Then picked up the fat with a flat wooden spoon for discarding into a covered can. Works really slick...if you've never tried a sauce base from your drip pan, or this prep method, I recommend it...so easy it should be illegal! LOL!!!!
I pulled the pan out after putting the BEs into the Vault for their final smoke. This pic was shot after I got the flat wrapped up and resting...probably 10-12 minutes after pulling it to cool:
Aaaah, that's what I wanted to see...cold and solid fat ready to break and toss in a can:
I like the color so far, smells good too:
Now, I'm ready for that strainer...I do think that next time I make this, I'll mince everything into the initial liquid, and then I can toss all the goodies with the base liquids into a blender after fat removal...That would be REALLY good:
I just had to throw this one in...Cappuccino is not just for keeping you awake during a 24-hour smoke...they make great grease receptacles, too.....LOLOLOL!!!!!!!:
Most of the larger pieces came out with the fat, not much got caught in the coarse strainer:
And, lastly, approx, 1.75 qts of strained liquids, which will make a great base for a brown sauce, finishing sauce or brown gravy!!!.......yum for all of 'em...btw, this stuff has virtually no salt and still tastes great just the way it is...nice smokey goodness, a little beefy, onion, garlic and a touch of aroma from the bay leaves:
I may have to toss some celery, carrots and few other veggies into the pan next time...that would make for a truely awesome beef/vegetable stock.
I just had to share this with everyone, as it didn't feel right not to. It gave me alot of ideas for future smokes...sauce bases for Bbq sauce, finishing sauce, gravies...man, think of the possibilities!!!!!!
Hope everyone enjoyed this journey as much as I/we did.....been a blast!!
I'll post up a brisket-melt for ya to drool over when some are ready...my daughter's putting that together right now!!!!!! (slurp)