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Old 08-08-2013, 09:10 PM   #4
Pyle's BBQ
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Join Date: 10-25-06
Location: Madrid, IA

Catch the drippings from the brisket. Put it in the fridge to remove the fat. Warm and strain. Heat and reduce to a sauce consistency. Add flavors that will complement the rub you used on the brisket.
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; Weber OTS; New Braunfels offset smoker.

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