Brisket drippings

[samfsu]

I did a nice brisket this past weekend and I haveanbout a pint of drippings err gravy:). What are your thoughts on what I can do with them?

[Grillman]

I usually save all the drippings (all year long) from all the beef I cook, and make a
rich sauce out of it for Prime Rib for Christmas or New Years dinner.

[keale]

I did one too, and drippings, when I poured it out, it tasted greasy...I guess I didn't remove enough grease?? Tossed it out...

[Mister Bob]

I separate out the grease and discard. I freeze what's left in ice cube trays. Then I take them out and put them in a ziploc bag back in the freezer. One cube in a small pot of brown sauce adds a nice rich smoky flavor.

[Saiko]

Separate the fat (either skim it off the top or use a turkey baster to pull the juice from the bottom) and add it to your favorite bbq sauce. I use about 1/4 cup of drippings to 2 cups of sauce, but your taste may vary.
http://i129.photobucket.com/albums/p236/mredman62/BBQ6/IMG_008.jpg

[landarc]

I like to let the drippings sit in the pan and then spill it all over my pants and shoes. :mad:

But, when that doesn't happen, I defat, strain and use for other stuff like adding to sauces and gravies, adding to marinades and dipping sandwiches into.

[Chuckwagonbbqco]

Put the drippings in a cast iron skillet and dillute with old cold coffee. Stir and thicken with flour or cornstarch. You will get a deep brown chocolate lookin gravy that is a derivative of "Red Eye Gravy"

My Gawd it is good enough to dump the gravy in a glass and add Vodka

I personally prefer to use cajun Style Chicory laced coffee---oh man

[samfsu]

Nice! I think i like them all muhahahah. I really like the primerib sauce idea. ima gonna smoke one next week!

[Warthog]

Place the drippings in the fridge. When cold just remove the fat layer. freeze the remaining dripping and use to enhance whatever.

[Boat-n-BBQ]

Place the drippings in the fridge. When cold just remove the fat layer. freeze the remaining dripping and use to enhance whatever.Ditto! But that coffee gravy, I gota try That :hail:

[BobBrisket]

Brisket drippins are commonly used by Brethren and Sistren as cologne or perfume!
Seriously!:becky:
Most times, I toss some in with the brisket for storing. And other times, I toss it into a pot of beans. Good stuff!

[barbefunkoramaque]

Those that follow me and read the secret code know exactly the story behind me, one of the winningmost teams in Texas and how a drunken comment I made at the Taylor in the early 1990's regarding the then new art we heard of called "injecting" (I was making fun of the need for it) and how it ended up accidentally being walked up to the judges box and getting a place. At the time injections had not been really discusse and you might get a DQ for doign it in Texas. You know what I mean... those times when something is new but not addressed in the rules and its a hipshot whether you get DQed or not.

Anyway.. I was making a drunken reference to hearing about KCBS territory using it back then (injections) and someone said "what would you inject it with?"

I shouted out "the inside is supposed to taste like smokey beefy meat so inject with old smokey drippings." Barbara said "like a sour dough starter." We all laughed and joked that in 15 years we will all be using some of the original drippings to inject our briskets... "brisket starters" was born.

This team and I made one up at night and chose the fastest/hottest smoker to quickly smoke it. It was accidently sent to the judges!!!!!! About 3 years later the guy finally fessed up to it... he got a ribbon for a brisket that may or may not have been legal!!!!

Anyway.... use your defatted smokey drippings to inject your next brisket... heck let the damn brisket SIT in the juices!!!!

Its awesome!!!!

Now the cat is out of the bag!

[landarc]

Hmmm, I have never heard, nor seen, Brother Funk post something so clearly, especially his secret brisket injection, right out there in the open. Sure I knowed it, but, never thought I would see the day he just told folks about it plain and simple.

[jestridge]

Beef tea
http://images.yourdictionary.com/images/definitions/lg/beef-tea.jpg

[Abelman]

When doing a brisket, a butt or a chuck, many times I fill a drip pan with sweet onions, sliced jalapenos, mushrooms, etc. and add some apple juice. I leave it there for the eintire smoke. Once done, I cool it in the fridge in an old plastic container and then take the fat puck off. The veggies are so go on their own but can be added to a lot of things.

http://img.photobucket.com/albums/v73/abelman/veggies-1.jpg

Some other good ideas here I had not thought of. I like the ice crub tray and freezer :thumb:

[barbefunkoramaque]

Hmmm, I have never heard, nor seen, Brother Funk post something so clearly, especially his secret brisket injection, right out there in the open. Sure I knowed it, but, never thought I would see the day he just told folks about it plain and simple.

I got busy and forgot to reach for the edit button this time in time. LOL

It actually is buried in some of my posts and the text lightened to where you cannot see it... like this gem here

>>>>>> my wife looks like porn star Allie Sin

[barbefunkoramaque]

actually i feel like joe pesci in casino right after he beat the **** outta sharon stone...

I hope everyone will let my little comment about this injection sorta slide.... :-(

[lionhrt]

I like to let the drippings sit in the pan and then spill it all over my pants and shoes. :mad:

But, when that doesn't happen, I defat, strain and use for other stuff like adding to sauces and gravies, adding to marinades and dipping sandwiches into.


I thought you stopped doing that after your visit from the S.P.C.A?

[Q-Dat]

I have actually been wanting to try this with brisket and with pork butt but I either never remember to save the drippings or they get used up in making sauce. I think I will smoke a chuck or two just to get some liquid.

Sent from my PC36100 using Tapatalk

[landarc]

I thought you stopped doing that after your visit from the S.P.C.A?
nah, they just gave me a check and left me alone, I think the beef smell was too much for them

[sdbbq1234]

Put all the drippings in a glass jar, put in refrig until fat rises to the top, remove fat and use the rest for dipping sauce!

:thumb:

wallace

[barbefunkoramaque]

I have actually been wanting to try this with brisket and with pork butt but I either never remember to save the drippings or they get used up in making sauce. I think I will smoke a chuck or two just to get some liquid.

Sent from my PC36100 using Tapatalk

It works like crap in a shoulder...

[Q-Dat]

It works like crap in a shoulder...

Really? Too salty for the pork?

[CaptRon]

After letting mine chill and removing the fat off of the top I just brought mine to a boil, poured it into a sterile mason jar, capped and boiled for two minutes. Do you think this would keep in a pantry or fridge for an extended period or should I freeze it if not using it right away?

[cowgirl]

After letting mine chill and removing the fat off of the top I just brought mine to a boil, poured it into a sterile mason jar, capped and boiled for two minutes. Do you think this would keep in a pantry or fridge for an extended period or should I freeze it if not using it right away?

It would need to be pressure canned to be shelf stable. Will keep in the fridge for a week or so. You could also freeze it.

[CaptRon]

It would need to be pressure canned to be shelf stable. Will keep in the fridge for a week or so. You could also freeze it.
You mean like in a pressure cooker?

[fnjay]

Good ideas except I don't usually remove the fat....if I where to remove it I would definitely save it to fry up my eggs in.

[kwas68]

I use a gravy separator and remove the fat. Then I'll put it in a small container and dredge the brisket slices in the goodness as I serve them.

I've also been known to doctor the drippings with just a little BBQ sauce.

[CaptRon]

Good ideas except I don't usually remove the fat....if I where to remove it I would definitely save it to fry up my eggs in.
I read somewhere (maybe another forum) where a guy saved all of his fat to deep fry duck breast in. Sounds pretty darn yummy!!!

[pitbossJB]

I saved the juices from my last brisket and for turkey day I made a nice gravy out of it and then I added a quart (frozen Bueno brand) of hot red chile sauce to it, it really went well with turkey and dressing.

[cowgirl]

You mean like in a pressure cooker?

Pressure canner. I can meat and stock at 12lbs pressure here in my location. The pressure is different for higher and lower altitudes. The stock/meat is shelf stable for about 5 years.

[CaptRon]

Pressure canner. I can meat and stock at 12lbs pressure here in my location. The pressure is different for higher and lower altitudes. The stock/meat is shelf stable for about 5 years.
Kewl!!

[GATABITES]

Maybe i should try and collect the brisket drippings. I have always considered it to be unusable GREASE. Maybe i should buy a separator and try it before I knock it. I cooked a 15lb packer on sunday and threw out all of the drippings. Maybe 2/3 cups worth.

[CaptRon]

Maybe i should try and collect the brisket drippings. I have always considered it to be unusable GREASE. Maybe i should buy a separator and try it before I knock it. I cooked a 15lb packer on sunday and threw out all of the drippings. Maybe 2/3 cups worth.
You don't really need a separator. I poured mine in a bowl and put it in the fridge. Once chilled the fat hardens on top and will come off in a solid disk. Then just put the remaining juice (gelatin) in what ever container that you wish to freeze it in.

[Pitmaster T]

The answer is after the Movie Bonus Video - Pitmaster T's Flash Congeal Process (With Movie) - YouTube

[unzippy]

Separate the fat (either skim it off the top or use a turkey baster to pull the juice from the bottom) and add it to your favorite bbq sauce. I use about 1/4 cup of drippings to 2 cups of sauce, but your taste may vary.
http://i129.photobucket.com/albums/p236/mredman62/BBQ6/IMG_008.jpg

I can recommend something like this for helping separate fat and juice..

https://www.amazon.com/Fat-Separator-Strainer-Resistant-Capacity/dp/B001G8KAGE/ref=sr_1_2?s=kitchen&ie=UTF8&qid=1481142592&sr=1-2-spons&keywords=fat+separator&psc=1

http://www.matferbourgeatusa.com/content/images/thumbs/0000887_fat-separator-jug.jpeg

[effinUker]

Put the drippings in a cast iron skillet and dillute with old cold coffee. Stir and thicken with flour or cornstarch. You will get a deep brown chocolate lookin gravy that is a derivative of "Red Eye Gravy"

My Gawd it is good enough to dump the gravy in a glass and add Vodka

I personally prefer to use cajun Style Chicory laced coffee---oh man

This is what I was thinking.