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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-15-2013, 08:16 PM   #46
SmokinAussie
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No problem..

I did know that, but I realise as this is my first effort, I might screw that up in my excitement.

Ahhh one other question. I've now got about 3 cups of rendered fat drom the dripping pan. Seems too good to throw out. Any uses for this???

Cheers!

Bill
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Unread 06-15-2013, 08:26 PM   #47
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Quote:
Originally Posted by SmokinAussie View Post
No problem..

I did know that, but I realise as this is my first effort, I might screw that up in my excitement.

Ahhh one other question. I've now got about 3 cups of rendered fat drom the dripping pan. Seems too good to throw out. Any uses for this???

Cheers!

Bill
I poured mine back over the meat before wrapping, about a cup full.
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Unread 06-15-2013, 08:52 PM   #48
SmokinAussie
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I'm also smoking Baked Beans (Myron Mixons Peach Recipe)

They just went on the WSM...

Yum
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Unread 06-15-2013, 09:23 PM   #49
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Quote:
Originally Posted by SmokinAussie View Post
Ahhh one other question. I've now got about 3 cups of rendered fat drom the dripping pan. Seems too good to throw out. Any uses for this???
Bill
It's probably more like 2 1/2 cups of drippings and 1/2 cup of fat. Separate the fat from the drippings using any method (I use a turkey baster to pull the drippings from underneath the fat). You can use the drippings to brush the slices, add to a BBQ sauce or even to keep the leftovers moist when you store the leftovers. No sense in letting that flavor to go waste. Good job there mate!
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Unread 06-15-2013, 09:30 PM   #50
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I've been watching this with great interest. Beautiful looking piece of meat, well prepped and the knowledge of thousands in your head. Can't wait to see the end result. Hope it is awesome. I have screwed up many briskets.... hope you don't!
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Unread 06-15-2013, 09:40 PM   #51
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Mix the rendered fat with a good whiskey or rye and propose a toast to the brisket Gods. You will receive payback ten fold!
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Unread 06-15-2013, 09:51 PM   #52
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Pics from when I pulled it...

Just TRY and tell me this is not MOIST!







And here I lay it down to sleep... With the lid on of course. It's been there 3 hours now.



Cheers!

Bill
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Unread 06-15-2013, 09:55 PM   #53
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Looking good. I'm about to put mine in the smoker in about 2 hours.
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Unread 06-15-2013, 09:55 PM   #54
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Bam! LuzziAnn make Brisket gravy from the drippin's. She's in bed now but I know it will keep. Perhaps some other folks know a recipe.
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Unread 06-15-2013, 10:01 PM   #55
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I separate the juice from the fat and pour the juice over the meat, discard the fat. If there are any leftovers, the juice sets like a beef gelatin and if you put it over the meat it melts into it when you re-heat it. Wonderful stuff.
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Unread 06-15-2013, 10:01 PM   #56
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Dry as the Danube
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Unread 06-15-2013, 10:05 PM   #57
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Nicely done sir!


Careful.... you'll get addicted.
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Unread 06-15-2013, 10:08 PM   #58
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That looks dry Bill. There, I did it.

I take the drippings and fat, heat it up and use it like a dip. You can separate like Saiko says, and that works great too. Never throw it out.
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Unread 06-15-2013, 10:44 PM   #59
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Wow, talk about dry!
Looks bloody good, so keen to see that results!

I used a sauce syringe to pull the juices from under the fat and used it to make a onion gravy.
Use the gravy to reheat..
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Unread 06-15-2013, 10:46 PM   #60
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I'll be making a red wine, onion mushroom gravy with the crunchy bits on the bottom of the pan. I'll add some of the render and some home made beef stock (which is just about ready).

This is gonna be awesome...

Cheers!

Bill
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