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Recent content by ignatius
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I've accumulated some nice drippings from my brisket and was wondering if anyone had a recipe they would be willing to share for dipping–kind of like for a french dip sandwich with the au jus on the side (I believe)? I don't think it can be too hard so I will just start taking some red wine...
I don't know yet...I'm about an hour and a half into it and things are looking fine. I have an off-barrel (side barrel) smoker so I will be rotating the two briskets shortly. I'm sure the foil would help keep the moisture since most of the fat is in the waste basket. But then again, I like that...
OK, tomorrow I'm taking my first crack at a whole brisket. Actually, two of them. How much fat should I trim from it? I know there is a pocket of fat between the cap and the flat. I started trimming that out and it pretty much looks like a botched seventh grade science project at this point. If...