pulled brisket

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Master of the Pit
Original poster
OTBS Member
May 5, 2007
standing over the pit- kentucky
yesterday i took out a big chunk of brisket from the other day & simmered it down for about 4 hrs & added 1 of those mccormick au jus packs to it w/ a bit of my smoked garlic paste.took some to the girls @ our little convience store/deli/feed shop/movie rental/etc.(it's a very small town)....needless to say i do believe i will be selling whole smoked meats to them for the deli. if you're looking for something to do w/ your left over brisket- this rocked. just simmerdown & add the au jus pack & a bit of smoked garlic- maybe even a splash of beer.
Oooh, that sounds good! I'm going to try to find a nice brisket next weekend, this will be my first REAL smoke.
Hey Gypsy, you must have missed what I said a few days ago about the liquid au jus concentrate made by "Johnnys Fine Foods" in Tacoma WA. It is SOoo... much better than anything you have tasted, I garontee! Also, I make it up and put it in the smoker for a few hours, that makes ALL the difference in the world! If you can't buy it at the local grocerie store, let me know and I will send you a case.
Sounds great gyp, i'm still remanising over the brisket i done last nite, i will try that and maybe i can get the girls to eat left overs 3 nites in a row.
shut up, your maken me hungery now.

Speaken of horseraddish, do you have any beef sauces containing it other than white/cream witch i like homemade
no, but that gave me an idea- smoked brisket, cubed after, to make smoked brisket stroganoff w/ a tbsp or 2 of horsey in w/ the sour cream..... i feel a recipe coming on.....
that sounds tasty, my mom make strogenoff often in the winter, she may get an early start this year when i take her some of this leftovers i got.

I'm just looking for more ways to use it, we grind our own and really like the stuff, maybe not just with beef. My mom has made a bird sauce that is pritty good on goose, may have to get her to thinkn about more recipes
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