Brisket Juice?

Discussion in 'Beef' started by fishawn, Jan 24, 2008.

  1. fishawn

    fishawn Smoking Fanatic

    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
     
  2. richtee

    richtee Smoking Guru OTBS Member

    Welll, yeah! Finishing sauce or just the fat-seperated juice over the meat.
     
  3. What I've done is separate the fat from the drippin's, then boil it to reduce by half. It makes great sauce!
     
  4. charles1056

    charles1056 Meat Mopper

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

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