MMMM.. BRISKET..
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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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Old 12-01-2021, 08:55 AM   #1
halfcocked
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Default Do you sauce leftovers?

I portion out the available liquid from brisket and butt when vac packing for freezer. Sometimes there is not as much sauce as I would like so I'm considering what, if any, type of sauce to use to augment after thawing the leftover for a meal. Suggestions appreciated.
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Old 12-01-2021, 10:51 AM   #2
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Do you mean sauce or liquid drippings from the brisket? If the later you can use talllow to supplement. When I reheat brisket I usually throw a bit of tallow in to get everything juicy again.
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Old 12-01-2021, 12:59 PM   #3
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Quote:
Originally Posted by robertm View Post
Do you mean sauce or liquid drippings from the brisket? If the later you can use talllow to supplement. When I reheat brisket I usually throw a bit of tallow in to get everything juicy again.
I mean add to the "drippings". Fresh out of tallow.
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Old 12-01-2021, 03:34 PM   #4
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I slice the whole brisket and pan and Sauce from the start...... if ppl in my House don't like Sauce - Fark 'Em - they know where McDonalds is........
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Old 12-01-2021, 03:53 PM   #5
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If I see I might not have enough drippings / meat juice, I dilute them slightly with some canned broth. I also save the extra abundance of drippings and vac seal them for use in beans, chili, and times like this. just pull a vac-sealed bag of extra drippings from the freezer and the bag will thaw in minutes.


I prefer to let the guests add sauce to their food, everybody has different preferences.
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