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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too. |
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05-13-2014, 12:27 PM | #1 |
On the road to being a farker
Join Date: 07-11-11
Location: Durand,MI
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Fat on Brisket for catering
We are a comp team, that has been ask to cook Brisket for a Church Group of 100.We trim all fat from briskets, for turn-ins and home use. When catering, does anybody eliminate all fat too. I know my yield wont be good, but I worry about complaints of Fat. Thoughts? Thanks
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Smokin' In The D BBQ Team Durand,MI Southern Q Gravity Limo Cooker Southern Q 500 Water Cooker Sometimes It's better to ask for forgiveness than permission I like to sit down and have a quiet beer, then several noisy ones |
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05-13-2014, 01:33 PM | #2 |
On the road to being a farker
Join Date: 07-28-13
Location: Huntington WV
Name/Nickname : Skinny
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When i cook with fat on I usually throw that part away. Not good to chew on. However, I have been trimming the fat down almost to the meat lately. Two reasons. Get rid of bad fat no one wants to chew on. Increase the amount of bark people can chew on... Hope this helps.
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05-13-2014, 04:29 PM | #3 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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Some fat is ok. Are you going to do packers and then split them? If that is the case, I would split and trim aggressively. If you leave about an 1/8" of fat no one will complain.
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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05-13-2014, 04:59 PM | #4 |
On the road to being a farker
Join Date: 07-11-11
Location: Durand,MI
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I will cook the packer, split and make burnt ends. Everybody love's those.I'm planning on doing them pretty much comp style at this point. Its probably not the smartest thing. If I decide to do more of these, I may want to re visit my approach. I will charge accordingly. That in itself may reduce my volume. There definatly a difference in comps and catering, but I haven't figured it out yet.
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Smokin' In The D BBQ Team Durand,MI Southern Q Gravity Limo Cooker Southern Q 500 Water Cooker Sometimes It's better to ask for forgiveness than permission I like to sit down and have a quiet beer, then several noisy ones |
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05-13-2014, 08:14 PM | #5 |
Full Fledged Farker
Join Date: 01-01-11
Location: Was Gretna NE now Lincoln NE
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There's good fat and not so good, I leave some of the cap fat, remove the wad when trimming off point. When they are done and ready to slice remove the excess fat. This will help your moisture and tenderness. When you look at a slice you only see the bark the thickness of the slice. People are more impressed with the smoke ring than bark.
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05-13-2014, 09:05 PM | #7 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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Say wha?????
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- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B] |
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05-13-2014, 09:25 PM | #8 |
is One Chatty Farker
Join Date: 02-18-14
Location: Long Island, New York
Name/Nickname : Turkey Master
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I have too many people tell me my meat is not cooked when they see the smoke ring. I cook mine to 190, separate the point and flat and cook for another hour or so and slice everything. I trim almost all the fat off before serving.
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Dawg Pound Smokin' Q Competition BBQ Team - KCBS member & CBJ Beam's SG-01 Offset Smoker (Brenda), Chargriller Akorn (Vanessa), Backwoods Party (Victoria), Humphrey Weeble (Deedra), Brinkmann Grill King Deluxe (Baby), Weber Smokey Joe (Gretchen), Mini BGE (Keisha) USMC - Not as lean, not as mean - Still A MARINE! If you find yourself in a fair fight, you didn't plan your mission properly |
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05-13-2014, 09:32 PM | #9 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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This is becoming more common, influence of a lot of talking heads and bloggers. You can't fake a smoke ring...blah blah...
I trim all chunks of fat for every brisket I cook, but, I leave the fat cap and some fat on the sides. I like how the fat cooks down and gets a crispy bark on it. I happen to like a little fat with my meat.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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05-13-2014, 09:34 PM | #10 |
Full Fledged Farker
Join Date: 05-12-14
Location: Hendersonville, TN
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I trim the fat but leave about 1/4 inch on. I love the flavor that it provides. As far as smoke ring comment? LOL
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[COLOR=DarkRed][B][COLOR=Black]Masterbuilt MES 40[/COLOR][/B][/COLOR] [B]Traeger Pellet pooper[/B] [COLOR=DarkRed][COLOR=Black] [/COLOR][B][COLOR=Black] [/COLOR][/B] [/COLOR] |
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05-13-2014, 09:36 PM | #11 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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I'd be pissed if I got brisket with little bark! May as well have saved some bucks and got Dickey's to cater if someone is gonna trim off all the bark...
__________________
- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B] |
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05-14-2014, 12:33 AM | #12 | |
is one Smokin' Farker
Join Date: 03-20-09
Location: Kansas
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Quote:
THIS!!
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Do I smell SMOKE????? |
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05-14-2014, 12:48 AM | #13 | |
is one Smokin' Farker
Join Date: 02-01-10
Location: NYC & WPB FL
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Quote:
Here is how he trims Here is how he slices for service
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[B][COLOR=Green][URL="http://www.tailgatejoe.com"]TailgateJoe.com[/URL] -- the #1 NY Jets gameday fanclub/tailgate party[/COLOR][/B] [B]Fast Eddy's Cookshack:[/B] Dual FEC120s [B]Meadow Creek:[/B] BBQ42 [B]Weber:[/B] Ranch Kettle, 22.5 WSM, OTG 22.5 [B]Pit Barrel Cooker[/B] [B]Crown Verity gassers:[/B] 4 MCBs from 36-72 inch [B]Instagram/[/B][B][B]Twitter[/B]/Facebook: [/B]@tailgatejoe [B]Youtube: @tailgatejoedotcom[/B] |
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05-14-2014, 10:00 AM | #14 |
is one Smokin' Farker
Join Date: 03-20-09
Location: Kansas
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Those are some damn good videos. I like the way Franklin roles. Thnx TailGate!!
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Do I smell SMOKE????? |
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05-14-2014, 02:23 PM | #15 | |
is one Smokin' Farker
Join Date: 02-01-10
Location: NYC & WPB FL
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Quote:
__________________
[B][COLOR=Green][URL="http://www.tailgatejoe.com"]TailgateJoe.com[/URL] -- the #1 NY Jets gameday fanclub/tailgate party[/COLOR][/B] [B]Fast Eddy's Cookshack:[/B] Dual FEC120s [B]Meadow Creek:[/B] BBQ42 [B]Weber:[/B] Ranch Kettle, 22.5 WSM, OTG 22.5 [B]Pit Barrel Cooker[/B] [B]Crown Verity gassers:[/B] 4 MCBs from 36-72 inch [B]Instagram/[/B][B][B]Twitter[/B]/Facebook: [/B]@tailgatejoe [B]Youtube: @tailgatejoedotcom[/B] |
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