MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness

Notices

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.


Reply
 
Thread Tools
Old 05-13-2014, 12:27 PM   #1
mikerobes
On the road to being a farker

 
Join Date: 07-11-11
Location: Durand,MI
Default 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
__________________
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
mikerobes is offline   Reply With Quote




Old 05-13-2014, 01:33 PM   #2
SkinEz
On the road to being a farker
 
Join Date: 07-28-13
Location: Huntington WV
Name/Nickname : Skinny
Default

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.
SkinEz is offline   Reply With Quote


Thanks from:--->
Old 05-13-2014, 04:29 PM   #3
Pyle's BBQ
Babbling Farker
 
Pyle's BBQ's Avatar
 
Join Date: 10-25-06
Location: Madrid, IA
Default

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.
__________________
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

Μολν λαβέ
Pyle's BBQ is offline   Reply With Quote


Thanks from:--->
Old 05-13-2014, 04:59 PM   #4
mikerobes
On the road to being a farker

 
Join Date: 07-11-11
Location: Durand,MI
Default

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.
__________________
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
mikerobes is offline   Reply With Quote


Old 05-13-2014, 08:14 PM   #5
poorolddan
Full Fledged Farker

 
Join Date: 01-01-11
Location: Was Gretna NE now Lincoln NE
Default

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.
poorolddan is offline   Reply With Quote


Old 05-13-2014, 09:02 PM   #6
Pitmaster T
Babbling Farker
 
Pitmaster T's Avatar
 
Join Date: 04-03-11
Location: Texas
Default

hmmmmm
__________________
I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death.

Edict.
Pitmaster T is offline   Reply With Quote


Thanks from:--->
Old 05-13-2014, 09:05 PM   #7
peeps
somebody shut me the fark up.

 
Join Date: 08-09-13
Location: Round Rock, TX
Default

Quote:
Originally Posted by poorolddan View Post
People are more impressed with the smoke ring than bark.
Say wha?????
__________________
- [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]
peeps is offline   Reply With Quote


Thanks from:--->
Old 05-13-2014, 09:25 PM   #8
toymaster
is One Chatty Farker

 
toymaster's Avatar
 
Join Date: 02-18-14
Location: Long Island, New York
Name/Nickname : Turkey Master
Default

Quote:
Originally Posted by poorolddan View Post
People are more impressed with the smoke ring than bark.
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.
__________________
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
toymaster is offline   Reply With Quote


Thanks from:--->
Old 05-13-2014, 09:32 PM   #9
landarc
somebody shut me the fark up.
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

Quote:
Originally Posted by peeps View Post
Say wha?????
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.
__________________
[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]
landarc is offline   Reply With Quote


Thanks from:--->
Old 05-13-2014, 09:34 PM   #10
tcv21
Full Fledged Farker

 
Join Date: 05-12-14
Location: Hendersonville, TN
Default

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
__________________
[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]
tcv21 is offline   Reply With Quote


Thanks from: --->
Old 05-13-2014, 09:36 PM   #11
peeps
somebody shut me the fark up.

 
Join Date: 08-09-13
Location: Round Rock, TX
Default

Quote:
Originally Posted by landarc View Post
This is becoming more common, influence of a lot of talking heads and bloggers. You can't fake a smoke ring...blah blah...
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]
peeps is offline   Reply With Quote


Thanks from: --->
Old 05-14-2014, 12:33 AM   #12
bizznessman
is one Smokin' Farker
 
bizznessman's Avatar
 
Join Date: 03-20-09
Location: Kansas
Default

Quote:
Originally Posted by poorolddan View Post
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.

THIS!!
__________________
Do I smell SMOKE?????
bizznessman is offline   Reply With Quote


Old 05-14-2014, 12:48 AM   #13
TailGateJoecom
is one Smokin' Farker

 
Join Date: 02-01-10
Location: NYC & WPB FL
Default

Quote:
Originally Posted by mikerobes View Post
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.
Comp style will be too expensive, and unneeded time and work. I pretty much do what Franklin does in his youtube videos. I find this the best approach for quality/cost.

Here is how he trims

Here is how he slices for service
__________________
[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]
TailGateJoecom is offline   Reply With Quote


Old 05-14-2014, 10:00 AM   #14
bizznessman
is one Smokin' Farker
 
bizznessman's Avatar
 
Join Date: 03-20-09
Location: Kansas
Default

Those are some damn good videos. I like the way Franklin roles. Thnx TailGate!!
__________________
Do I smell SMOKE?????
bizznessman is offline   Reply With Quote


Old 05-14-2014, 02:23 PM   #15
TailGateJoecom
is one Smokin' Farker

 
Join Date: 02-01-10
Location: NYC & WPB FL
Default

Quote:
Originally Posted by landarc View Post
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.
But you can fake a smoke ring, lol.
__________________
[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]
TailGateJoecom is offline   Reply With Quote


Reply

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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 12:30 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
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.
no new posts