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Brisket... Leftover and Fresh

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Post Fri May 31, 2013 6:14 am
QJuju well done
well done

Posts: 1918
Location: Louisville, Kentucky

I had a bit of point leftover from a Derby Day cook and heated it up for dinner. I didn't post the original, so here is the leftover. We just heated it up with a little au jus... tasty!

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Do you know what the trouble with leftover brisket is?

You want another!! :shock:

So I did one fresh. Both of these are S&P only and I used pecan on the first and mesquite on the second. Absolutely my favorite barbecue.

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It was so good I didn't get a single plated picture. We had a great meal and now I have leftovers again.

Anyone else like an Alabama white sauce with their brisket?
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Post Fri May 31, 2013 8:25 am
sroach well done
well done

Posts: 1166
Location: Warrington, PA
Qjuju,

Did the second one even make it to the plate? Wow that looked like a winner!!!
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Post Fri May 31, 2013 8:45 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7500
Location: Stoughton, WI
No kidding! Why bother plating when you can eat it straight from the cutting board! :thumbup:

I've never tried an Alabama white sauce with beef but I don't see why it couldn't be good, since (for me, anyway) most of the flavor exchange occurs between the smoke, bark, and sauce.

Post Fri May 31, 2013 8:58 am
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
Wow, that looks amazing! Alabama white sauce sounds perfect! Never tried it before on brisket, but it sounds like a great idea.
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CG Duo with SFB

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Post Fri May 31, 2013 9:57 am
Griffin well done
well done

Posts: 3312
Location: Dallas, Texas

Looks frickin' fantabuloso!! White sauce on a brisket? Get a rope. Just kidding. NEver thought about it before.

And I'm convinced on the salt and pepper only for brisket now.

Post Fri May 31, 2013 11:19 am
QJuju well done
well done

Posts: 1918
Location: Louisville, Kentucky

Griffin wrote:
White sauce on a brisket? Get a rope. Just kidding.


:lol: :lol: I didn't say I preferred it... Actually I prefer it just as you see it. I started making the horseradish driven Alabama white sauce for clod, like a poor man's prime rib, and made it for the brisket too. We had guests and some people expect sauce with Q and I don't make any red sauces any more nor purchase any either.

And to answer a couple of the questions not all of it made it to a plate before consumption. :wink: I think some might have jumped off the board after dinner too. :lol:
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Post Fri May 31, 2013 12:02 pm
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5865
Location: Central Alberta, Canada
QJuju wrote:
I had a bit of point leftover from a Derby Day cook and heated it up for dinner. I didn't post the original, so here is the leftover. We just heated it up with a little au jus... tasty!

It was so good I didn't get a single plated picture. We had a great meal and now I have leftovers again.

Anyone else like an Alabama white sauce with their brisket?


Wow - even the leftovers look good, QJuju! And yes - I like Alabama white sauce with my brisket. In fact, it's usually my first choice for most kinds of slow-smoked beef.
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Sat Jun 01, 2013 2:28 am
beercuer User avatar
well done
well done

Posts: 2287
Location: Southern Californy
:star: :star: :star: :star: :star: There's some million dollar looking brisket. Excuse me while I eat! Image
Got beer???


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