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Brisket Travis Style Sauce
Thought I would start a new thread. How do you finish the sauce with the wet from the Travis method brisket?
Born and raised in NOLA. Now live in East TN.
First taste it and see if you like it. It's gonna be really smokey. Then treat the same as drippings (gravy). Or I guess you could add it to BBQ sauce.
This is my signature line just so you're not confused.
Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
New Orleans, LA - we know how to eat
The Cen-Tex Smoker
and it will be crazy salty too. and 50% fat. you'll need to skim the fat and see if you like what's left. You can add it to your bbq sauce but once you do that, unlike regular sauce, you have a week before it goes bad (you have to treat it like the brisket itself. 5-7 days then out).
If you dont get all the fat, it will harden in the sauce when you refrigerate it....yuck.
Keeping it Weird in the ATX
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