Smoked Meat Birria - A Serious Discussion

[Q Junkie]

cAN A moderator please tell me how to fix my pics before I time out of edit

What is going on here? We've lost cabin pressure and are going down when Donnie can't get the attention of a moderator.
Good to see you still around.

 

[jasonjax]

I like the way you cook Donnie.

 

[Tonybel]

Thanks for sharing. Just made Birria also this weekend. No real recipes and every region makes it different. What counts is that your family likes it.

 

[Chuck84]

First post here. Thanks for your post. I tried the recipe this weekend. I didn't want to 'stew' the meat (so to speak), so I tried smoking it with pans underneath to catch all the fatty goodness. Then when it was time to wrap the brisket I took the drippings and made the consommé. It was ok, but a little bitter. I had to add brown sugar to take the edge off. I also used 4 of each pepper instead of 3, and probably used too much of the pepper water. But the meat turned out great. Here's the setup in my XL Bge, mid-way through the cook

 

[Pitmaster T]

well.... uh.... yeah, i would imagine it would be. there is no comparison between catching a few drippings and letting the meat release its fat and drippings in a seal vat.

I use BS too... now this