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re: High Temp Brisket
Posted on 10/14/10 at 9:06 pm to nevernorthofgov
Posted on 10/14/10 at 9:06 pm to nevernorthofgov
Can't even post an image properly. Not surprising
2
Posted on 10/14/10 at 9:27 pm to TulaneTigerFan
You could probably do without adding any broth to the foil as the brisket and steam produces enough liquid left in the foil for a BBQ sauce. Don't throw those drippings away. Pour them into a measuring cup and put them in the fridge to let the fat separate. Once it separates, take the fat disc off and keep the liquid.
No. 5 BBQ Sauce (Better than any commercial BBQ Sauce)
1 cup ketchup
1/2 cup cider vinegar
1/3 cup brown sugar
1 tablespoon worchestershire sauce
1 tablespoon rub
Anywhere from 1/2 to 1 cup of meat drippings
Simmer to marry the flavors and thicken as desired.
No. 5 BBQ Sauce (Better than any commercial BBQ Sauce)
1 cup ketchup
1/2 cup cider vinegar
1/3 cup brown sugar
1 tablespoon worchestershire sauce
1 tablespoon rub
Anywhere from 1/2 to 1 cup of meat drippings
Simmer to marry the flavors and thicken as desired.
This post was edited on 10/14/10 at 9:28 pm
Posted on 10/14/10 at 10:23 pm to TulaneTigerFan
I can see the picture fine. I am looking at it on my phone if that makes a difference.
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