mikerooooose
Knows what a fatty is.
- Joined
- Aug 29, 2014
- Location
- Chicago, IL
Does anyone collect the brisket drippings to reapply to the brisket before/after slicing?
Brisket Drippings
- Thread starter mikerooooose
- Start date
DriverWild
is one Smokin' Farker
- Joined
- Oct 1, 2012
- Location
- Omaha, NE
Use a fat separator or spoon off the grease then use the good stuff to make au jus.
smokainmuskoka
is one Smokin' Farker
- Joined
- Aug 30, 2011
- Location
- Huntsvil...
I have - very tasty. I put it in one of those gravy pourers that seperates the oil from the juices.
I think it would be good added to sauce for chopped beef too.
I think it would be good added to sauce for chopped beef too.
Yellowhair42
is one Smokin' Farker
- Joined
- Mar 24, 2012
- Location
- Medina,Ohio
When I smoked a 13.5# chuck roast I saved all the juice and just used it last week for deer stroganoff.Very good.
mikerooooose
Knows what a fatty is.
- Joined
- Aug 29, 2014
- Location
- Chicago, IL
Do you add carrots, celery, onion, etc... to the drip pan, or is it just the drippings w/ the fat skimmed off?
How do you go about collecting drippings without them soaking up too much smoke? I know if you pan with foil at the 165ish mark you can get some good drippings but what if you didn't want to wrap or other meats that you would never wrap anyway.
I have a WSM and have been wondering about this. I wonder if you put the food on the top rack and a pan on the lower rack but covered in foil with a hole in the middle and the foil kinda funneled towards the middle. I wonder if that would be enough to get the drippings in the pan but keep most of the smoke out. Anyone try it or something similar?
I have a WSM and have been wondering about this. I wonder if you put the food on the top rack and a pan on the lower rack but covered in foil with a hole in the middle and the foil kinda funneled towards the middle. I wonder if that would be enough to get the drippings in the pan but keep most of the smoke out. Anyone try it or something similar?
I never worried about too much smoke. A bigger issue for me is the drippings boiling of and drying out in the drip pan [higher heat cooks]. I solve this by just putting some water in the drip pan.
If the water dilutes the flavor of the drippings too much, it is easy to put drippings in pot on stove to reduce.
If the water dilutes the flavor of the drippings too much, it is easy to put drippings in pot on stove to reduce.
mikerooooose
Knows what a fatty is.
- Joined
- Aug 29, 2014
- Location
- Chicago, IL
I was actually going to try a combination of both techniques on my next smoke. Add a foil pan with a little water in it to the lower rack of the WSM, cover the with a layer of foil, make the foil concave (bowl) a little like a funnel and then poke a small hole in the center to drain.
This wasn't so much to keep the smoke out, but to keep the little water I add from evaporating. I think adding carrots, onion, celery to the foil pan would also help keep the moisture, as it would absorb a lot of the heat.
This is all speculation though.
This wasn't so much to keep the smoke out, but to keep the little water I add from evaporating. I think adding carrots, onion, celery to the foil pan would also help keep the moisture, as it would absorb a lot of the heat.
This is all speculation though.
Bludawg
somebody shut me the fark up.
- Joined
- Jul 4, 2009
- Location
- Jonesbor...
That would be the injection for the next brisket.:roll:
