Brisket roux gumbo (with pics)

Smoked a brisket yesterday and I saved the rendered fat in a glass jar that went into the fridge.

Today I decided to use the fat to make a gumbo, despite some of you poo pooing the idea yesterday.

Here goes:


Here's about 10oz of brisket fat I saved.


I added a little less than a cup of oil to it so I could make enough roux.


added about 2 cups of flour to get the right thickness that I'm used to.


took a little over an hour to get it this dark. the temp registered at 450 degrees. I wanted it a little darker but I got a little scared since it looked like it was slightly smoking.


I cooked the veggies in the roux before added it to the stock.


Finished gumbo. not quite as dark as I like it but the thickness and flavor was spot on.

brisket roux notes: I found that I didnt have to add as much seasoning as I usually do to get the flavor that I wanted. Probably used half as much salt, pepper and garlic. Definitely more smokey than a normal roux, but not so much it was offensive or overpowering the rest of the dish.

Oh and I used birds eye pasta tonight instead of rice. Never fooling with rice again.