Ok, lurking and learning, I smoked my first brisket - packer cut, as you
have taught me well.

Two questions:

I have about a pint of liquid drippings (not fat). What is a good use for
this? It seems it should not be wasted.

How should the brisket be sliced? I see I can trim off gobs of fat/collagen
from the outside, but at the point end there is a lot "on the inside". I
cut that portion sideways and removed it, then had two pieces of meat (top
and bottom) which I sliced up for serving. I hope you can picture what I
mean. Any thoughts?

Oh, it was fabulous!!!

Gil Faver wrote:

Ok, lurking and learning, I smoked my first brisket - packer cut, as you
have taught me well.

Two questions:

I have about a pint of liquid drippings (not fat). What is a good use for
this? It seems it should not be wasted.

Although it isn't BBQ, defatted meat juices make really excellent soup bases.
Or you could chop some of your leftover brisket and make chili and add the
liquid.

Freeze it if you can't use it right away.

Grant

"Gil Faver" wrote in message
How should the brisket be sliced?

Keep an eye out to follow the grain as it moves along the way.


I see I can trim off gobs of fat/collagen from the outside, but at the
point end there is a lot "on the inside". I cut that portion sideways and
removed it, then had two pieces of meat (top and bottom) which I sliced up
for serving. I hope you can picture what I mean. Any thoughts?

Yep, that's what I do. The muscle is joined there and is a cross grain
making it difficult to slice any other way.
--
Ed
http://pages.cthome.net/edhome/

"Edwin Pawlowski" wrote in message
t...

"Gil Faver" wrote in message
How should the brisket be sliced?

Keep an eye out to follow the grain as it moves along the way.


I see I can trim off gobs of fat/collagen from the outside, but at the
point end there is a lot "on the inside". I cut that portion sideways
and
removed it, then had two pieces of meat (top and bottom) which I sliced
up
for serving. I hope you can picture what I mean. Any thoughts?

Yep, that's what I do. The muscle is joined there and is a cross grain
making it difficult to slice any other way.

Also try using a slight vertical bias (angle) as you slice the flat across
the grain, for a little more tender and wider slice. Vary the thickness of
the slices according to the tenderness of the meat; more tender = thicker,
less tender = thinner. You may find that the point, once removed, lends
itself to further cooking to render more fat and flavor, and pulling,
shredding, or (my preference) chunks, aka burnt ends.

MartyB in KC

"Gil Faver" wrote in message
...
Ok, lurking and learning, I smoked my first brisket - packer cut, as you
have taught me well.

Two questions:

I have about a pint of liquid drippings (not fat). What is a good use for
this? It seems it should not be wasted.

If its not bitter you can inject it into your next brisket, if you're into
gizmos.

MartyB in KC