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 08-13-2010, 02:01 PM   #1
Patrick C.
Got Wood.
 
Join Date: 06-06-10
Location: Douglasville GA
Downloads: 0
Uploads: 0
Default Brisket fat versus Butt fat

I made my first brisket on the UDS a few days ago, and it came out great. One thing that was weird was how 'greasy' everything was. The meat was fine, but everything else was coated in a fat glaze. The grease/drippings seemed different from the pork butts I've done- much thicker and stickier, like I could have waterproofed the whole house with this stuff. Is beef fat that different from pork fat, is it because there is so much fat on the surface, or what?

Any knowledge/guesses/drunk rambling welcome. :)
Patrick C. is offline   Reply With Quote


Unread 08-13-2010, 02:16 PM   #2
kickassbbq
is One Chatty Farker
 
kickassbbq's Avatar
 
Join Date: 10-20-05
Location: mn
Downloads: 0
Uploads: 0
Default

Don't know, but I love them both!!!!!

Fat Rules!!!!!!! You made me hungry for BBQ just talkin' 'bout the Fat!!!!

Thanks!
__________________
Smoke On!!!!!!
[URL="http://www.kickassbbq.com"]www.kickassbbq.com[/URL]
kickassbbq is offline   Reply With Quote


Unread 08-13-2010, 02:58 PM   #3
greg of the BGE
On the road to being a farker
 
Join Date: 07-09-09
Location: NW Detroit suburbs
Downloads: 0
Uploads: 0
Default

It's funny but a brisket will coat the inside of the firebox on the BGE with fat and a butt doesn't leave any fat behind at all. After a brisket I have to actually pull apart the 2 ceramic pieces in the BGE for the next cook on it.
greg of the BGE is offline   Reply With Quote


Unread 08-13-2010, 03:06 PM   #4
mbshop
Babbling Farker
 
Join Date: 06-24-07
Location: visalia, ca
Downloads: 0
Uploads: 0
Default

the fats are differant. not a scientist and don't really care. but i know for me that i can't take much beef fat until i get queasy. but i can eat pork fat with no problems.
__________________
george
spam, can't live without it
mbshop is offline   Reply With Quote


Unread 08-13-2010, 03:07 PM   #5
Smokey Al Gold
is Blowin Smoke!
 
Smokey Al Gold's Avatar
 
Join Date: 08-13-08
Location: San Antonio TX
Downloads: 0
Uploads: 0
Default

All the fat from briskets I cook in the kettle fills up in my ash catcher but it's darn good stuff. I don't drink it out of the ash catcher by the way.
__________________
22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21
[URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL]
[URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2)

Creator of:
"The Great Chicken Sammich Debacle of 2010"
Smokey Al Gold is offline   Reply With Quote


Unread 08-13-2010, 04:04 PM   #6
MOS95B
is one Smokin' Farker
 
MOS95B's Avatar
 
Join Date: 05-05-09
Location: Robbinsdale, MN
Downloads: 0
Uploads: 0
Default

I, too, am not a scientist, but I kniow exactly what you mean. The two fats do seem to act differently. The beef fat does seem more "sludgey". But, it sure is tastey!!

I have a large disposable roasting pan ($2 at the grocery store) for use as a drip pan so I don't have to clean up a mess. Makes a nice water pan, too...
__________________
John
Originallly posted by BigButzBBQ
If it makes your stomache growl and your heart scared as soon as you see it or smell it, it's got to be good!
MOS95B is offline   Reply With Quote


Unread 08-13-2010, 04:26 PM   #7
chambersuac
somebody shut me the fark up.

 
chambersuac's Avatar
 
Join Date: 04-02-09
Location: San Antonio, TX
Downloads: 0
Uploads: 0
Default

Yep, more fat in a brisket than a butt, usually.
Here's a formula to determine the amount of fat that will be rendered by any cut of meat:

1.5*(fn(t_o_m)*lb)/toc-(218/tempoc*10)+(hod/aatc) = amount of fat rendered
__________________
Dan

IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms.

And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]
chambersuac is offline   Reply With Quote


Unread 08-13-2010, 04:45 PM   #8
MOS95B
is one Smokin' Farker
 
MOS95B's Avatar
 
Join Date: 05-05-09
Location: Robbinsdale, MN
Downloads: 0
Uploads: 0
Default

__________________
John
Originallly posted by BigButzBBQ
If it makes your stomache growl and your heart scared as soon as you see it or smell it, it's got to be good!
MOS95B is offline   Reply With Quote


Unread 08-13-2010, 06:05 PM   #9
Mister Bob
Babbling Farker

 
Mister Bob's Avatar
 
Join Date: 06-15-09
Location: Scituate, RI
Downloads: 2
Uploads: 0
Default

Well I'm no scientist either, but I did stay at a Holiday Inn Express last night.

I often put a pork butt above a brisket in my cooker and allow the rendering pork fat to baste the brisket, but I have never put a brisket above a pork butt to allow the beef fat to drip down on the pork. Not sure why, but it just seems wrong.
__________________
Mister Bob, Pitmaster - Bob's Hogs. KCBS CBJ #31759 - IMBAS Certified MOINK Baller

http://TheHogBlog.com
Mister Bob is offline   Reply With Quote


Unread 08-13-2010, 06:06 PM   #10
K-Barbecue
is one Smokin' Farker

 
K-Barbecue's Avatar
 
Join Date: 05-31-08
Location: Tucson, AZ
Downloads: 0
Uploads: 0
Default

Beef fat is good but pig fat RULES
__________________
Jim
Micro stickburner Rec-Tec pellet smoker, Yoder YS1500 and Stumps Stretch on order, 14" Original 1880 WSM, and Ridiculously Fast Red Thermapen. Past cookers: FEC100, FEC120, Klose stick burner, 22.5 WSM, Traeger BBQ125, Traeger Lil Tex.
K-Barbecue is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Hot-N-Fat brisket/butt...wihout foil bmarley5780 Q-talk 10 07-11-2010 10:16 AM
Not your usual fat up fat down question QDoc Q-talk 14 01-26-2009 07:55 PM
Brisket Fat Down? CMALANGA Q-talk 31 04-14-2008 10:39 PM
Butt - Fat up or Fat down? BrooklynQ Q-talk 27 10-14-2005 12:07 PM
second butt...too much fat? DWFII Q-talk 17 09-26-2005 03:38 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 07:11 PM.


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.
no new posts