Brisket- Baste or not baste?

fordmb · November 2009

I just put on an 11 pounder. This is only my second brisket and the 1st was great. My problem is it was so long ago, I can't remember if I basted or not and what I used to baste. What do you do and if you baste, what is your recipe. Thanks for the help!!!

2Fategghead · November 2009

fordmb, I did my first brisket last week and I made up a Au Jus sauce and injected the flat brisket that I cooked. Then I made another batch of Au Jus and foiled my brisket at 165* with the Au Jus sauce in with the brisket wraped tight till tender and somewhere around 185*. I wish you well!

Tim

Here was my first brisket post and I will give you my Au Jus recipe.

http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=187&func=view&id=754523&catid=1&limit=24&limitstart=0

Au Jus Sauce

1 Package of Au Jus Sauce seasoning

4 cups of beef broth

4 tablespoons of bacon grease

Make the Au Jus Sauce according to their directions on the stove, except add the

beef broth instead of water. Mix in all of the ingredients except the bacon and simmer for 30 minutes. You can cut up a few pieces of bacon and put that in your sauce pan. On low heat, render as much fat as you can and add to your sauce pan.

I got this information from Bubba Tim & Little Chef's web site. Thanks Bubba Tim & LC!

http://www.bubbatim.com/Home_Page.php

I'm sure there will be others that will chime in here soon.

mollyshark · November 2009

Nah...there is no point of pouring a lot of salty juice on something with that kind of fat unless you enjoy basting your drip pan. Load up your brisket with a LOT of rub before you cook it. I mean a LOT even over the fat cap. Then as it cooks (fat cap up), this is going to drip into the meat with your spices. Instant basting. Really. Would I lie?

mShark

fordmb · November 2009

Thanks Molly! I know I can trust your judgment!

2Fategghead · November 2009

Hey Molly, I may try it that way myself! Thanks,Tim

Brisket- Baste or not baste?

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