Brisket finishing sauce
- Thread starter Mike R. (Heyworth)
- Start date
Pat McCreight
TVWBB Pro
Can you just pour melted butter into a fat separator in order to clarify it?
Scottie Johnson
TVWBB Pro
Maybe I am missing this whole concept of butter. But why not use the fat from the brisket? It's already in the foil. Why use a second source of fat? I mean, the fat from the briskets, taste like... Beef...
For the record. I have never added any butter to my brisket. I've managed to cook an alright brisket without doing that step. But I am just a lowly comp cook. Reaching for the most flavorful, moist brisket that be created.
For the record. I have never added any butter to my brisket. I've managed to cook an alright brisket without doing that step. But I am just a lowly comp cook. Reaching for the most flavorful, moist brisket that be created.
Here is the link for the brisket finishing sauce:
http://tvwbb.infopop.cc/eve/forums/a/tpc/f/1780069052/m...770091775#1770091775
http://tvwbb.infopop.cc/eve/forums/a/tpc/f/1780069052/m...770091775#1770091775
K Kruger
TVWBB 1-Star Olympian
Pat-- You can do that but depending on the separator you use it can be a PITA. There are beter wys to clarify butter. However, as Bryan notes, butter doesn't need to be clarified for this.
Scottie-- I don't use much. I'm guessing Bryan uses as much as he does because he is looking for that flavor. For me, I use the defatted juice from the foil plus a little mustard and a little butter. My point is to get the flavorful juices (which contain some fat no matter how well you defat) to cling to the sides of the slices. Whole butter is more reliable as a fat here and the Dijon is the emulsifier; neither is required in much quantity. I use maybe a cup of juices, seasonings adjusted, a tablespoon or two of butter and a teaspoon or two of Dijon.
Scottie-- I don't use much. I'm guessing Bryan uses as much as he does because he is looking for that flavor. For me, I use the defatted juice from the foil plus a little mustard and a little butter. My point is to get the flavorful juices (which contain some fat no matter how well you defat) to cling to the sides of the slices. Whole butter is more reliable as a fat here and the Dijon is the emulsifier; neither is required in much quantity. I use maybe a cup of juices, seasonings adjusted, a tablespoon or two of butter and a teaspoon or two of Dijon.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Maybe I am missing this whole concept of butter. But why not use the fat from the brisket? It's already in the foil. Why use a second source of fat? I mean, the fat from the briskets, taste like... Beef... </div></BLOCKQUOTE>
Scottie, great question. I find if you use the fat from the brisket, it gives the finishing sauce a greasy, oily mouthfeel to it. Using butter gives the sauce a smooth velvety mouth feel to it, just like adding a small pat of butter at the end of making pan gravy.
Scottie, great question. I find if you use the fat from the brisket, it gives the finishing sauce a greasy, oily mouthfeel to it. Using butter gives the sauce a smooth velvety mouth feel to it, just like adding a small pat of butter at the end of making pan gravy.
K Kruger
TVWBB 1-Star Olympian
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">it gives the finishing sauce a greasy, oily mouthfeel to it. </div></BLOCKQUOTE>
Yes, another reason I avoid it. And the main reason I defat the juices.
Yes, another reason I avoid it. And the main reason I defat the juices.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
I don't use much. I'm guessing Bryan uses as much as he does because he is looking for that flavor. </div></BLOCKQUOTE>
Kevin, Thanks for mentioning this. I need to change it because I don't use nearly a 1/4 c when I make the finishing sauce anymore, prob more like 2 TBS. I just eyeball everything but I know it's closer to 2 TBS than a 1/4 c. So lets go like this. For Brisket use 1/4c beef stock or the de-fatted drippings, 1/4 BBQ sauce and 2 TBS butter or amounts there abouts. For pork use 1/4c chicken stock, 1/4 c BBQ sauce, and 2 TBS butter.
I don't use much. I'm guessing Bryan uses as much as he does because he is looking for that flavor. </div></BLOCKQUOTE>
Kevin, Thanks for mentioning this. I need to change it because I don't use nearly a 1/4 c when I make the finishing sauce anymore, prob more like 2 TBS. I just eyeball everything but I know it's closer to 2 TBS than a 1/4 c. So lets go like this. For Brisket use 1/4c beef stock or the de-fatted drippings, 1/4 BBQ sauce and 2 TBS butter or amounts there abouts. For pork use 1/4c chicken stock, 1/4 c BBQ sauce, and 2 TBS butter.