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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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Old 05-16-2014, 08:39 AM   #16
Bbq Bubba
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Comp brisket for a church group......your going to hell.

Let me show you how to cook #realbbq and get you a guaranteed ticket into heaven!

IT'S ALL ABOUT THE BARK.
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Old 05-16-2014, 04:34 PM   #17
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I don't go overboard on trimming the fat when catering but I will eliminate enough afterwards to deliver a quality product for our clients.
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Old 05-16-2014, 08:36 PM   #18
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Quote:
I don't go overboard on trimming the fat when catering but I will eliminate enough afterwards to deliver a quality product for our clients.
I think this sums it up nicely-
cook with the fat doing its thing (down - protecting, or, up - juicing)
then remove the fat before serving. We know it adds flavor.
I like your idea of late trimming. Alot.
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Old 05-16-2014, 08:41 PM   #19
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Brisket looks really tasty,
I think I want a bunch. Now.
Sorry for the thread jack -
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Old 05-18-2014, 10:33 PM   #20
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This thread makes me sad. Cutting off bark and all the fat?!?! Give them brisket with the fat and the bark and show them what brisket can be. If they don't like it, let them cut it off. Trim to 1/4 inch all around, cook properly and slice. Fatty or lean. Done.
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Old 05-20-2014, 01:00 PM   #21
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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?
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Old 05-21-2014, 07:17 AM   #22
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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.





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Old 05-21-2014, 10:51 AM   #23
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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.
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Old 05-21-2014, 10:53 AM   #24
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Quote:
Originally Posted by skullleader1 View Post
Now I have a questionfor tenderness could one make an Ah-zoe with the drippings?
Yes you can. Instead of Au Jus, we call it Ooo Jus. Ryhmes with who.
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Old 05-21-2014, 05:19 PM   #25
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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.
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Old 05-21-2014, 07:10 PM   #26
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Quote:
Originally Posted by RangerJ View Post
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.
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Old 05-22-2014, 10:20 PM   #27
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I think you should always cook like your comp cooking keeps your skills
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