Drippings from Brisket

BigGreenDon

Did my first overnight brisket this weekend. Made several screw-ups (I *will* use *all* fresh lump next time, and I *will* use a wiggle-stick first thing in the AM to open the grate holes on every slow cook from now on!) ---- but the product turned out juicy, tender, and tasty anyway after a 21 hour burn.

My question:

I captured the drippings and pulled the fat off after refrigerating it as some of the various instructions on the web have suggested, but I was left with something that was way too spicy-hot to use as an au-jus for either my wife's or my tastes. My god, that stuff smells good though! I put a couple vacuum bags of it in the freezer and put a small batch in the refrigerator for experiments...

How do you all use the droppings? Do you use the droppings? It seems that it might work well as the ingredient for a BBQ sauce where the spicy-ness would be moderated by other ingredients.

I'm looking for some ideas.

Thanks,
Don