I enjoy coming up with different ideas for juice my latest is Smoked Brisket my Smoked Brisket the herbs I use for my rub are the easy part I can extract the flavor no problem. The brisket, on the other hand, is where my concern lies.
I have thought about the normal method chopping up some brisket warming it in some PG and then straining out the meat my concern is that the fat from the brisket will turn the juice into a flammable juice once it hits my coils.
Anyone have any ideas, or tried doing this?
I have thought about the normal method chopping up some brisket warming it in some PG and then straining out the meat my concern is that the fat from the brisket will turn the juice into a flammable juice once it hits my coils.
Anyone have any ideas, or tried doing this?