skullleader1
Knows what a fatty is.
Those videos from Franklins BBQ rocked....Whao! I'm realy enjoying this forum and learning from you guys. Now I have a questionfor tenderness could one make an Ah-zoe with the drippings?
Fat on Brisket for catering
- Thread starter mikerobes
- Start date
RangerJ
is one Smokin' Farker
Do whatever your comfortable with to start. Because I came off the comp trail first, I did heavy trim, super duper complex rub, separated flat from point.
However, when / if you start doing this on a regular or semi regular basis you'll find that it's not really necessary. Rarely trim any more and its SnP only now.
However, when / if you start doing this on a regular or semi regular basis you'll find that it's not really necessary. Rarely trim any more and its SnP only now.
Smoke House Moe
Knows what a fatty is.
I do the same as Tail Gate Joe.
I use the same technique. Wrap in foil.
Served brisket samples for 3600 this past weekend using this.
Seasoning
SPG and and a little chili powder. The beef has so much flavor, your rub does not need to be elaborate.
I use the same technique. Wrap in foil.
Served brisket samples for 3600 this past weekend using this.
Seasoning
SPG and and a little chili powder. The beef has so much flavor, your rub does not need to be elaborate.
Smoke House Moe
Knows what a fatty is.
Yes you can. Instead of Au Jus, we call it Ooo Jus. Ryhmes with who.
cynfulsmokersbbq
Full Fledged Farker
Brisket is pretty pricey right now to try to get profit from a competition style cook.
I love the bark and so do my customers. I also love the a 1/8 inch of fat. The flavor it adds is incredible.
If you want some really good burger, add some of that brisket fat to your ground chuck and eat like heaven.
I love the bark and so do my customers. I also love the a 1/8 inch of fat. The flavor it adds is incredible.
If you want some really good burger, add some of that brisket fat to your ground chuck and eat like heaven.
TailGateJoecom
is one Smokin' Farker
Do whatever your comfortable with to start. Because I came off the comp trail first, I did heavy trim, super duper complex rub, separated flat from point.
However, when / if you start doing this on a regular or semi regular basis you'll find that it's not really necessary. Rarely trim any more and its SnP only now.
I think those pics there are what people want to be served.
smokeymeatsweats
Knows what a fatty is.
I think you should always cook like your comp cooking keeps your skills
