Quote Originally Posted by Buff View Post
I saved the juice to make gravy to go with Chicken Fried Steak (NY Strips) which is tomorrows dinner.
We typically just drizzle a little doctored up BBQ, just a little so not to take away from the meat.
Last time i did a brisket I mixed it with just a little BBQ sauce after I separated the fat from it and it tasted great. I didn't poor it over the brisket but left a small dish of it next to the brisket.

I generally like the brisket pretty much plain but I liked this a lot.