Uplimit-But She’s Everything I Could’ve Asked For

16Adams · May 24, 2020

I don’t trim to heavily anymore and I Season the exposed fat just like the meat. That rendered fat (brisket jelly) is something we really enjoy in soups stews and chili. That and we turn it all into chopped brisket anyway I can somewhat justify the higher prices. This is a grand small full packer. I grabbed it without looking at the price based on size and looks. There is a limit to what I will pay. The brisket jelly does have a worth. Not high dollar enough yet to make me walk away. That jelly. And a gratuitous breakfast shot. Chopped Brisket on Ezekiel Muffin with a drizzle of Memphis Q Sauce

jzadski · May 24, 2020

Nice looking breakfast. Ever try a fried egg on it? Doing up some omelets right now.

KevinJ · May 24, 2020

Brisket Jelly? Tell me more.

16Adams · May 24, 2020

Pan smoking catch all the rendering. Even wrapped and leave in the pan. Catch it all even during rest. Add a little stock to the pan as you go,not too much. Pour rendered liquid into a bowl then into bottom of fridge for a few days. Under the hard cap should be “jelly”. Great in soups stews chili veggies mixed into cream cheese for a dip. Possibilities are endless. Even have mixed a little into Bloody Marys

Stingerhook · May 24, 2020

Looks great Adams.

pjtexas1 · May 24, 2020

You are very resourceful. I'm not sure about drinking it though.

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KevinJ · May 24, 2020

16Adams said:
Pan smoking catch all the rendering. Even wrapped and leave in the pan. Catch it all even during rest. Add a little stock to the pan as you go,not too much. Pour rendered liquid into a bowl then into bottom of fridge for a few days. Under the hard cap should be “jelly”. Great in soups stews chili veggies mixed into cream cheese for a dip. Possibilities are endless. Even have mixed a little into Bloody Marys

Thanks for the pro tip. :thumb:

Big George's BBQ · May 24, 2020

Very Nice

TC Smoke & Que · May 24, 2020

Brisket Jelly, the gift that keeps on giving.
Mighty fine brisket sandwich there, I'd do 2.

ModelMaker · May 25, 2020

Fried egg, fried egg, fried egg.
Ed

Czarbecue · May 26, 2020

Had to chop the brisket, eh?

16Adams · May 26, 2020

Czarbecue said:
Had to chop the brisket, eh?

Yep, a few sliced trophy shots, the obligatory draped over granton edged blade-a close up or two- then point/flat chopped mixed and bagged in quart baggies

Mikhail · May 26, 2020

Plop an egg on top on anything and it becomes breakfast. I particularly like Bueno pork tamales with a couple poached eggs on top.

Adams speaks sooth about brisket drippings. Fantastic stuff for chili. Going to make some today with the braising liquid (beef stock and pale ale) leftover from Saturdays chuck. Or maybe some beans and meat.

Uplimit-But She’s Everything I Could’ve Asked For

16Adams

somebody shut me the fark up.

jzadski

Babbling Farker

KevinJ

somebody shut me the fark up.

16Adams

somebody shut me the fark up.

Stingerhook

somebody shut me the fark up.

pjtexas1

somebody shut me the fark up.

KevinJ

somebody shut me the fark up.

Big George's BBQ

somebody shut me the fark up.

TC Smoke & Que

is Blowin Smoke!

ModelMaker

Quintessential Chatty Farker

Czarbecue

Babbling Farker

16Adams

somebody shut me the fark up.

Mikhail

Babbling Farker

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