I was thinking [this may be dangerous} has anyone injected a brisket with beer?
If so, how did it turn out? Would you do it again?
Maybe a full-body Porter or stout?
Strain it more than once! I made a batch of this last night for upcoming contest. I'm pretty much off the needle, adding flavor by dry brining and this juice for brisket. Big benefit is no injection marks!
I forgot that had beer in it, and I make it a lot--one of my favorites. Do you spritz/mop with it or just use it as a finishing sauce? I never strain it, but, then again, I buy the extra pulpy OJ too.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Good call, CandySueQ , let us know how the judges like it.
Meathead's Mop Sauce is the bomb. It's the first Meathead recipe I tried along with his brisket recipe for the gasser, on my brand spanking new Summit gasser 16 years ago.
I skeptically decided to try that cook because Meathead's how-to article on the free side assured me that tasty brisket can be had using a gasser. We had just moved in to our new house and the only outdoor cooker I had then was that shiny new big gasser.
The gasser-cooked big packer brisket was good--better than I had expected partly because Meathead had this ingenious way of putting three containers of wood chips sequentially alongside of the brisket over a low burner. Against his own advice he had added water to two of the containers in small graduated amounts. So one aluminum (half loaf pan size) container was filled with dry chips, the second with wood chips with a little water, the third with wood chips with a little more water. The theory was that as the brisket cooked, the chips would get used sequentially as the water evaporated. It actually worked pretty well, and was a fun experiment. Gassers are notoriously leaky for smoke, so having smoke kick in at various times without having to lift the lid was a good idea. FWIW he doesn't have that method posted on the free side any more.
Anyway, I took the brisket to a pot luck with new friends and served it with that Mop Sauce. Wow was it delicious. People just kept coming back for more. Ran out of brisket and mop sauce about the same time. They crowned me Brisket Queen, for the day, anyway.
Several years ago, Karon Adams experimented with making a "caramel" out of meat juices. Since I had all the used brisket juice from cooking 2 briskets, I made some by simmering juice in a saute pan until quite thick (not all the way to "draw a line thru it" thick). Mixed that in some Head Country original and called it brisket sauce served on the side. Very tasty, I'm going to use this on the back side of brisket slices this weekend.
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