How can i get some juice back in Brisket.

[richard cabral7]

So I smoked a ten pound brisket overnight. Ill be serving it today at 2pm. How can I get some juice back in it?

 

[turnandburn]

So I smoked a ten pound brisket overnight. Ill be serving it today at 2pm. How can I get some juice back in it?

is it dry?

 

[richard cabral7]

Not too too dry but a little, I did lose heat over night in the UDS.

 

[fwismoker]

Did you get an accurate finishing temp in the brisket?

If you want a inexpensive automatic temperature controller that's great for all night cooks I hook up a PITMASTERIQ to mine.. Works great. They have a 3/4 and 1 inch adapters to fit ball valves.

 

[fwismoker]

Not too too dry but a little, I did lose heat over night in the UDS.

The UDS cooks faster, might be a tad over done. When you get a Maverick or something the have alarms you can set for high and low pit and food temps

 

[richard cabral7]

I have to get a maverick for sure.

 

[turnandburn]

ive heard the UDS can cut times in half or better...my sarge swears by his...youre best bet is going to be a little soak in au jus when serving or before serving.

 

[richard cabral7]

sounds great, I think ill do that.

 

[richard cabral7]

any recipe you might recommend

 

[fwismoker]

JJ has some jus recipes you can make from drippings. So how's the taste and smoke ring? Pics

 

[richard cabral7]

I cut and end piece and it tasted freaking awesome and has a good 1/4 inch ring. and a beautiful glaze. When I cut it up I will post some pics, I promise.

 

[dirtsailor2003]

Assuming that you'll be re-heating the brisket, you can put beef broth into the pan you are going to use, place the brisket in cover with foil and reheat in the oven @ 200*. This will steam it and add moisture to the brisket. A great Au Jus is Chef JJ's Smokey Au Jus, which can be made without using the smoker too:

http://www.smokingmeatforums.com/a/chef-jimmyjs-smokey-au-jus

 

[richard cabral7]

very cool man, when I cut this I will post some pics for sure, id love to get some critique.

 

[ski-freak]

I always keep a spray bottle of 3 parts Apple Juice to 1 part Bourbon in the fridge, and spray the slices when I'm re-heating them. I typically re-heat slices of smoked brisket or smoked turkey in a glass/pyrex microwave dish with matching glass lid, after spraying the pieces and adding a teaspoon of water inside to make some moist steam. If you have any other juices you captured when slicing this would be a good time to add some of those juices too...

 

[hambone1950]

Sounds like you did ok , rich. Glad the brisket came out good. Once you get a good meat thermometer , you'll be cooking like a pro. Try that chef jimmy j recipe. That guy knows his stuff. He's got a ton of great recipes on here. It's all good.

:grilling_smilie:

 

[themule69]

Happy smoken.

David