Brisket Juice?

[fishawn]

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]

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

 

[smokewatcher]

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

 

[charles1056]

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