Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: LostArrow on July 13, 2014, 08:43:33 AM
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For a while when cooking a brisket I've done this.
I smoke for 6-7 hours then foil, I use a big food service pan.
As soon as the brisket is done ( I use the wood skewer probe test), the part I'm eating that day is seep rated & foiled to rest.
The remainder is stuck in the freezer to rapidly chill, it is then either frozen in chunks or sliced & frozen.
Here's the kicker, the very cold brisket slices perfectly., allowing much thinner slicing with no crumbling, for a much better presentation when serving.
Important.... Save the AuJus,, us boys call it Drippins ::)
When reheating pour some of the juices on.
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LA,
Take those Drippins (defatted, of course) and reduce them in a pan before adding back. The flavor is much improved and really makes the meat "pop". I do the same thing after defatting the juices from PP.
Art
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I remove some of the fat from the dripping, but leave a "healthy???" amount in the drippings I store.
I pour into empty water bottles & freeze.
By the way pork butt drippings taste great on brisket!