liquid to use?

Smokin Mike · May 6, 2010

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 · May 6, 2010

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 · May 6, 2010

You could always beef stock if ya had to.

Chef Jim · May 6, 2010

Garyclaw said:
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 · May 6, 2010

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 · May 6, 2010

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 · May 6, 2010

Bbq Bubba said:
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 · May 6, 2010

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

1_T_Scot · May 6, 2010

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

Chef Jim · May 6, 2010

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.

liquid to use?

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