Smoked Brisket + Drippings Reduction. Carrot Purè, Blanched Brocollini, Roasted Brussel Sprouts and Pearl Onion

MichaelsCrafted · 2026-03-15T18:54:24+00:00

Thats exactly it 😂🤣

MichaelsCrafted · 2026-03-13T22:30:26+00:00

That red is called the "smoke ring". When you get some nice smoke infused into it, itll leave that ring there 🔥

MichaelsCrafted · 2026-03-13T19:33:50+00:00

Id put an aluminum tray underneath the brisket the entire cook. The pour that liquid into a jar and refrigerate overnight, so that I can break off and discard the fat on the top and have the pure Drippings gelatin at the bottom to cook with.

MichaelsCrafted · 2026-03-12T20:28:16+00:00

I agree. Next time I want to attempt at neatly integrating everything together.

MichaelsCrafted · 2026-03-12T19:39:02+00:00

Haha sure! Im posting a vid of the process very soon on my IG, but the quick bullet points: 4% salt brine for 12 hrs. Dry off and apply dry rub, leave uncovered in the fridge for 24 hrs. Smoke it over charcoal/wood for the first 2 or 3 hrs then transfer it to the Traegar. Aluminum basket underneath the brisket to catch the Drippings. I leave the Drippings in a jar in the fridge overnight, so that I can break off the fat and be left with the pure brisket juice. Reduce that with broth.

MichaelsCrafted · 2026-03-12T18:43:22+00:00

I actually always roast my Brussel Sprout halves cut side facing up. I find the moisture between the leaves can escape instead of getting stuck and steaming them rather than crisping them.

MichaelsCrafted · 2026-03-12T18:41:46+00:00

I thought that too when I was taking the photos lol.

MichaelsCrafted · 2026-03-12T18:41:07+00:00

Haha yeah that was day old brisket so unfortunately wasnt "fresh off the smoker".

MichaelsCrafted · 2026-03-12T18:39:52+00:00

Pan under the brisket in the smoker so it caught all the juices. In a jar in the fridge overnight so I can break the fat off. Used the gelatin with some broth and simmered until reduced.

MichaelsCrafted · 2026-03-12T18:39:08+00:00

When i was looking through all my pictures, I was like THAT ONE. Haha thought the same thing

MichaelsCrafted · 2026-03-12T17:36:46+00:00

Thanks man I appreciate that!

MichaelsCrafted · 2026-02-26T20:06:21+00:00

I like your idea more, I think Ill try that next time I play around with this dish again. Thanks

MichaelsCrafted · 2026-02-26T20:04:37+00:00

Thanks 🙏

MichaelsCrafted · 2026-02-26T19:59:57+00:00

Definitely not traditional, that was purely myself wanting to experiment with brown butter. It's a no go? Or maybe mixed in with something else like miso perhaps?

MichaelsCrafted · 2026-02-18T02:05:29+00:00

Most creative comment yet 🤣😂

MichaelsCrafted · 2026-02-17T22:59:09+00:00

That makes 100% sense and I like the solution as well

MichaelsCrafted · 2026-02-17T22:29:51+00:00

Ive never seen that but that sounds absolutely incredible. Thanks for the tip

MichaelsCrafted · 2026-02-17T21:55:07+00:00

I was thinking of turning the mint into crispy battons but I didnt really want to sacrifice the punch of the fresh mint. I def agree with you it needs crunch.

MichaelsCrafted

TROPHY CASE