Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
April showers bring...National BBQ Month! Are you ready for a month full of briskets, pulled pork and chicken wings? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Brisket Question...Sauce or Gravy

yellowdogbbqyellowdogbbq Posts: 349
One thing I have not done many of is briskets.  When serving do most serve with a sauce/gravy made with the drippings or BBQ sauce or nothing?  I've read about Travis's method which would leave drippings and marinade left for a gravy but I plan on cooking it more traditional with dry rub only.  I will be using a drip pan but not sure if the drippings will be usable after 12 hour cook.  The last one I did was good but after I sliced it it started to dry out a little hence a sauce or something might help.  Thanks for the help in advance. 

-Dennis
·

Comments

  • IF you are talking gravy as in adding flour to the drippings, that is blasphemous :))

    Some of the au jus would be ok to add back in or some of your favorite sauce. I go sauce.



    ·
  • BTW- what's in your drip pan is 50/50 fat juice. If you are going to add that to your brisky, you need to skim it first or you will have a greasy mess on your plate

    ·
  • yellowdogbbqyellowdogbbq Posts: 349
    LOL, I worded that incorrectly, never would use flour to thicken as in gravy, just curious how you serve it. 
    ·
  • LOL, I worded that incorrectly, never would use flour to thicken as in gravy, just curious how you serve it. 
    you can but it's really messy with all the fat in there. Once you skim all the fat, it concentrates the flavor so it's really smoky/salty too. That's why I go sauce. 

    ·
  • yellowdogbbqyellowdogbbq Posts: 349
    Thanks for the help Cen-Tex, I was hoping you would respond since you are the resident expert on brisket. 
    ·
  • Thanks for the help Cen-Tex, I was hoping you would respond since you are the resident expert on brisket. 
    I don't know about that but I seem to have the most time on my hands :))



    ·
Sign In or Register to comment.