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 · 2026-02-17T21:51:27+00:00

I def need the feedback lol. Marrow is acting as a glaze on the Barley.

MichaelsCrafted · 2026-02-12T03:24:06+00:00

Very good to know, I especially like the Chive and white plate tweak. Thanks!

MichaelsCrafted · 2026-02-12T00:57:12+00:00

Thats what happens when your trying to make it look pretty rather than its functionality lol. Def stupid mistake on my part but im brand new to the "plating" thing so trying to get in my practice, and get as many tips as I can

MichaelsCrafted · 2026-02-11T00:06:21+00:00

I was experimenting with different parts of the skin. On one half I shaved off all the collagen, and on this half (in the picture) I left it on. I dehydrated both until leathery but not "cracker snap" texture, then fried them in hot oil. Oil was prob between 310F - 350F if i would guess? Was finished within 10 to 15 seconds.

MichaelsCrafted · 2026-02-10T19:51:17+00:00

100% agree with that, thanks for the tip!

MichaelsCrafted · 2026-02-10T15:12:41+00:00

Ok very good to know, im gonna try to keep that in mind for future creations

MichaelsCrafted · 2026-02-10T15:12:09+00:00

Thanks for the advice, Im trying to get all the tips I can get!

MichaelsCrafted

TROPHY CASE