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-   -   liquid to use? (http://www.bbq-brethren.com/forum/showthread.php?t=84127)

Smokin Mike 05-06-2010 02:51 PM

liquid to use?
 
Hey guys,

after you smoke brisket, let it rest, then slice it, what do you use for a liquid to keep it from getting dry?

I'm helping out a wedding rehearsal and I'm doing Pulled pork, brisket, and hot dogs, and I am using a chaffing thingy to keep everything hot. I thinking about using apple juice for the pulled pork and hot dogs. Is that a good idea?

I will try to post some pron :thumb:.

Bbq Bubba 05-06-2010 02:54 PM

If you cook your brisket to 160 ish and finish in a foil covered pan, you'll have more juice than you'll know what to do with.

Garyclaw 05-06-2010 03:00 PM

You could always beef stock if ya had to.

Chef Jim 05-06-2010 03:43 PM

Quote:

Originally Posted by Garyclaw (Post 1273416)
You could always beef stock if ya had to.

Not a bad idea, not as much fat and lots of flavor if you don't make it too strong.

Rover24 05-06-2010 04:10 PM

On an episode of BBQ pitmasters, LeAnn (sp?) used beef bouillon to make a broth. That or stock should do, even though BBQ bubba has the best response imo.

Smokin Mike 05-06-2010 06:21 PM

thanks guys I totally forgot about all that juice that you get, when you wrap that brisket. I guess I'm getting nervous.

what liquid for the hotdogs?, just water?

Willie's BBQ 05-06-2010 07:06 PM

Quote:

Originally Posted by Bbq Bubba (Post 1273410)
If you cook your brisket to 160 ish and finish in a foil covered pan, you'll have more juice than you'll know what to do with.


what he said^^^^^^^^^^ :thumb:

big matt 05-06-2010 07:06 PM

Just remember to defat the juice and reduce it a little..those briskets produce a lot of fat.

1_T_Scot 05-06-2010 08:27 PM

I use Beef broth cut by 1/3 or so with water.

Chef Jim 05-06-2010 10:38 PM

I took leftover brisky from the fridge tonight. Made a light stock solution and warmed it in that. Worked real good. Added some Sweet Baby ray and thought I had just taken it off the smoker.

Think I will have to work on a recipe for my own sauce next.


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