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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-06-2010, 02:51 PM
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#1 |
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is One Chatty Farker
Join Date: 09-06-07
Location: St. Johns, FL
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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  .
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Disco Pigs competition team Gateway drums Yoder 640 and 1500 FEC-100's KCBS, FBA Judge |
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05-06-2010, 02:54 PM
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#2 |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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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.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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05-06-2010, 03:00 PM
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#3 |
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Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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You could always beef stock if ya had to.
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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05-06-2010, 03:43 PM
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#4 | |
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Babbling Farker
  Join Date: 02-07-10
Location: Tequesta, Florida
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Quote:
__________________
Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR] |
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05-06-2010, 04:10 PM
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#5 |
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Full Fledged Farker
Join Date: 07-29-09
Location: Sacramento, CA
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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.
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05-06-2010, 06:21 PM
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#6 |
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is One Chatty Farker
Join Date: 09-06-07
Location: St. Johns, FL
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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?
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Disco Pigs competition team Gateway drums Yoder 640 and 1500 FEC-100's KCBS, FBA Judge |
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05-06-2010, 07:06 PM
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#7 | |
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Banned
Join Date: 03-16-10
Location: tampa,fl
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Quote:
what he said^^^^^^^^^^ |
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05-06-2010, 07:06 PM
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#8 |
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is one Smokin' Farker
Join Date: 04-06-10
Location: Banning,Ca
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Just remember to defat the juice and reduce it a little..those briskets produce a lot of fat.
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_________________________________ JOS whole hog cooker MAK 2 Star Facebook:[url]https://m.facebook.com/pages/Leftcoast-Q/125103440847709?id=125103440847709&_rdr[/url] Our website: [url]http://www.leftcoastq.com/Leftcoastq.com/Home.html[/url] |
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05-06-2010, 08:27 PM
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#9 |
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is Blowin Smoke!
Join Date: 06-03-08
Location: Pontiac Illinois
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I use Beef broth cut by 1/3 or so with water.
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Certified "MOINK" ball maker. Supporting Disabled Veterans. Link Removed. Diveheart .org Large Big Green Egg - Fathers Day 2009 |
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05-06-2010, 10:38 PM
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#10 |
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Babbling Farker
Join Date: 02-07-10
Location: Tequesta, Florida
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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.
__________________
Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR] |
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