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First High temp Briskett


 
Dave, The pics of the brisket look great.
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One question for you. You didn't throw out all that love that's laying in the bottom of that foil did you?
 
Well, yes I did. I was not sure how to prepare the love juice, and I was busy getting all the rest of the meal together.
If you would give me some advise on preparation for my next cook i would appreciate it.

As a side note I had planned to make BB ribs during this cook also. I stopped by the local butcher earlier in the week to pick out my Brisket and when I picked it up the Ribs where $2.00per# higher than a couple of days earlier.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Bethke:
Well, yes I did. I was not sure how to prepare the love juice, and I was busy getting all the rest of the meal together.
If you would give me some advise on preparation for my next cook i would appreciate it. </div></BLOCKQUOTE>
Dave, I pour mine into a measuring cup right after I take the brisket out of the foil after its rest. I then place it in the fridge to seperate. That fat forms a nice disk on top and the meat drippings are like jello. I slice what's leftover of the brisket once cold, usually the next day is when I get around to it. I remove the fat disk and smear the jello all over the sliced pieces of brisket that were placed in a vac bag. I then seal it up and put in the fridge or freeze. Then when you reheat the brisket in the vac bag, it comes out tender and juicy. This works very well for reheating brisket. Or you can pour into a measuring cup and build a finishing sauce with the love mix. I use equal parts of beef stock, drippings or you can sub them for unsalted butter and your favorite BBQ sauce. For me it goes like this. 1/4c drippings, 1/4c beef stock, and 1/4c Head Country Original. Heat in a measuring cup in the microwave till warm, 140º ish and stir it all up. Paint the side of the slice lightly, that's facing up. This will really enhance your brisket, and help with keeping the cut side, open to the air, from drying out. The side that's touching the plate doesn't dry out. HTH
 
Dave, Bryan is right. DON'T throw the juices away. I use them in BBQ sauces and it's great in meatloaf and hamburgs. I freeze them in small sandwich bags. They'll stay good forever. Make sure you mark them so the little woman doesn't go behind you one day and clean out the freezer of unrecognizable stuff
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Matter of fact I'm doing a high heat brisket cook right now. Brisket's been on about an hour.
 
And I use a fat separator that I have available next to the cooker. Much of the juices get poured into it before I bring the brisket inside. It doesn't take very long for the fat to separate.

If I will be serving a sauce on the side (I usually do), I make a finisher to paint the slices with as I slice: defatted juices (seasoning adjusted), a little unsalted butter and a little Dijon. This gets emulsified and I paint it on the slices, pretty quickly, as I slice.

I also add some of the juices to whatever sauce I have made.

Excess gets saved for the chili, the sauce, the whatever I will be making with the saved brisket point.
 
That sounds easy enough.
I made a couple of other briskets before this and they all tasted good but they seemed a little bit dry.
This high temp brisket was very moist and tender.

Thanks for the advise,

Dave
 
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