עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 11-28-2011, 12:33 PM   #1
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default Fat percentage on a Packer Brisket

I am grinding up about 23# of brisket for burgers.
Have always ground all the fat.
Got to wondering what the percentage was.

So:
Package weight----------11.4 #
Scrap-----------------------.42 #
Net starting weight----10.98 #
Fat weight-----------------3.3 #
Fat ratio-------------------30%

About what I guessed.
I discarded a full # of fat which put the ratio right at 21%--where I wanted it.
I have no intention of weighing all the briskets in the future, including the other one I am doing today.
I will just discard or set aside about a third of the fat and grind away.

All of this is not scientific.
The fat cap and all of that was typical for packers in this area.
There was some meat trimmed with the fat and some fat left on the meat.

But, kinda interesting, I think anyway.

FWIW

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote


Unread 11-28-2011, 11:32 PM   #2
tortaboy
is One Chatty Farker
 
Join Date: 06-04-11
Location: San Jose, Ca.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by The_Kapn View Post
I am grinding up about 23# of brisket for burgers.
Have always ground all the fat.
Got to wondering what the percentage was.

So:
Package weight----------11.4 #
Scrap-----------------------.42 #
Net starting weight----10.98 #
Fat weight-----------------3.3 #
Fat ratio-------------------30%

About what I guessed.
I discarded a full # of fat which put the ratio right at 21%--where I wanted it.
I have no intention of weighing all the briskets in the future, including the other one I am doing today.
I will just discard or set aside about a third of the fat and grind away.

All of this is not scientific.
The fat cap and all of that was typical for packers in this area.
There was some meat trimmed with the fat and some fat left on the meat.

But, kinda interesting, I think anyway.

FWIW

TIM
What does ground brisket meat taste like compared to "normal" hamburger...say 80/20 burger?
tortaboy is offline   Reply With Quote


Unread 11-28-2011, 11:55 PM   #3
mytmouz
is one Smokin' Farker

 
mytmouz's Avatar
 
Join Date: 10-09-11
Location: Pelahatchie MS
Downloads: 0
Uploads: 0
Default

Does the grind decrease the stall any...
__________________
I LUV to smoke 'em...

Weber Kettle
Weber Kettle knock off
Charbroil gasser
And 2 UDS go to set ups...
mytmouz is offline   Reply With Quote


Unread 11-29-2011, 12:07 AM   #4
tortaboy
is One Chatty Farker
 
Join Date: 06-04-11
Location: San Jose, Ca.
Downloads: 0
Uploads: 0
Default

The stall is exercise, er, nap time. Why would you want to decrease it.?
tortaboy is offline   Reply With Quote


Unread 11-29-2011, 06:41 AM   #5
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by tortaboy View Post
What does ground brisket meat taste like compared to "normal" hamburger...say 80/20 burger?
I have no idea how to describe the difference.
I have forgotten what commercial burger meat tastes like

We never grind "anything" except Brisket and (cheap) Ribeye.

Everyone who has tried our burgers have converted to ground brisket, so It must be OK
You would need to have your butcher grind one up to taste the difference yourself.

Since I am sure of the sanitation, I only cook them to 145-150 ish for a great, juicy. full flavored burger.

Wish I could be of more help describing the flavor.

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote


Unread 11-29-2011, 06:46 AM   #6
Harbormaster
somebody shut me the fark up.
 
Harbormaster's Avatar
 
Join Date: 07-14-06
Location: Wyocena, WI
Downloads: 0
Uploads: 0
Default

Nice observations Tim.
My meat store was running a special on trimmed flats. I still bought a packer and after trimming the fat I found it was still a better value to buy the fat and throw it away than it was to buy a trimmed flat.

BTW, if you take that nice, white, firm brisket fat and toss it on the smoker, it gets really crisp and tasty. Makes for an awesome cooks treat. It's probably not real good for you. But it's delicious.

All things in moderation, right?
__________________
Clark
My Boys: Joseph (EI); Andrew (EE); Daniel (EE)
My Toys: 10 WSMs (B, C, DH, DA, EZ, DZ, EO, DU, DR, EE/DU mutt); Brinkman Cimmaron; Chuckwagon Cooker; 5 22.5" Bar-B-Q-Kettles; 1 18.5" Bar-B-Q-Kettle; 3 WGAs (EZ, DE, N); 3 SJPs (DT, DR, DR); 2 Smokey Joes (A, K); Genesis Silver C (DU).
"For when democracy becomes tyranny, those of us with rifles still get to vote"
Harbormaster is online now   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
5 lb flat vs 14 lb packer brisket Saiko Q-talk 22 11-08-2011 06:55 AM
Packer brisket Oldpro1946 Q-talk 10 10-13-2011 05:58 PM
Brisket fat versus Butt fat Patrick C. Q-talk 9 08-13-2010 06:06 PM
First packer brisket Bob E Que Q-talk 25 10-23-2009 08:28 AM
What do I do different with a Packer Brisket? 1_T_Scot Q-talk 4 08-30-2008 05:18 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 10:03 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.