One of the techniques commonly used to turn out tender brisket is to inject it and then when you are done smoking it you wrap it in foil and toss it in a cooler wrapped in towels or blankets.  After “coolering” the brisket for a couple hours you should have a good amount of liquid in the foil.

Usually I keep the brisket liquid and inject the next brisket with it.  This time out I decided to give making risotto with the brisket liquid.  The brisket juice is very concentrated so you need to add a water to it.  Just add enough water to the brisket juice to give you enough broth for whatever  risotto recipe you use.

After you saute the onions and mushrooms you need to brown the rice a little. Once the rice has been browned you add a ladle or two to the rice and start stirring.

Keep adding liquid and stirring as the rice cooks and absorbs the brisket broth.

When it's almost done added the mushrooms into the risotto.

Okay, I know it's not the most attractive but it sure did taste good.

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