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Fat mgmt!

FM Former Member
Cooking that whole, packer's cut brisket brought up some hot tallow issues I wasn't quite prepared for. Dang! Fat running everywhere. Had to change the drip pot twice. Got fat on me, fat on the dog...then she rolled in the dirt. Then, after 21 hours in the pit, I cut more of that jelly fat off the deckle. Holy smokes. I'm going into the soap business. Fragrant soap from smoked beef fat. Country Boy Bouquet.

The packers cut is asymmetrical. Size of a football at one end. Slim as cheap novel at the other end. Cooks at different rates.

But, I think that fat deckle cooks differently than the lean flat, no? I punched my thermometer in the deckle, and it was like applesauce. Hit 190 sooner than the flat.

But, I can't be certain it was the fat so much as the position of the deckle relative to the heat source.

Well, the cookbook ought to forewarn the novice smoker about rivulets of molten fat in a whole smoked brisket. Can't imagine what a Q joint in Kansas City does with 50 of those puppies cooking at once.

Taste? Awesome. Best I've ever done. And I've got the fixins for burnt ends standing by. Cool
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FM Former Member
heck strain it and chill it.
to get out of culinary school we had to do ice carvings and butter carvings and talow carvings and brother you got enuff fat to match my pegagus horse ice craving which was 9 one hundred pound ice blocks stacked 3 x 3 and topped out at 7 foot.
have fun Razzer
jack
2 Greyhounds....SMOKIN!!!!
FM Former Member
I2....Maybe it's a humidity thing in FLA.? It's over 80 deg. here right now with 18 percent humidity and I just checked two drip pans left over from a beef shoulder clod cook last weekend and, unrefrigerated, the suet is the consistency of soft butter. You could also form the mixture into "cheese balls" on a can lid with a string through it & freeze it Big Grin ....but that would be a pain in the ass. I guess that Tom had the best advice.
CB
wheelzwheelzSmmmmoooookin'!
Youz guys is crazy! I laughed out loud at Tom's response! I like my neighbors too much to do that...

On the brisket, after my first two attemps, I've resigned to smoking just the flat. I like the way it slices and tastes - nice consistency too. You can eat as is, make sandwiches, use it easily in other dishes. As for the point, deckle or whatever you call it, I just don't care for it. Doing the point, to me, is a mess I don't care to deal with. Oh well, to each his own. Big Grin Big Grin Big Grin
FM Former Member
Weelz, I'm leaning your way. One other thing: The bark on the flat of the smoked packers cut brisket was not complete...owing to the point overlapping the flat during the cook.

But, with SmokinOkie setting the bar so high, I just had to try the whole unit. Took two years to come across that packers cut. AND, I want to take a shot at the famous "burnt ends" number. Gotta start with a smoked deckle to get to burnt ends.

Now I'm wondering about another thing. Do these competition cooks ever "show" a smoked pakers cut brisket. It is really a big, horrendous hunk of flesh. Are you going to tote that dripping carcass across the grounds to the judges table? I don't think so. But, maybe one of these old timers can report on that one. Cool
T tomMember
Well,I'll take a shot-until the ol' timers get here.

Memphis In May is the only place I know of that shows the whole cooked product on the cooker and they cook pork only.

There are a few comp cooks that cook the flat only,but most cook the whole packer for the moisture,etc.

I had the privilige of helping drbbq cook at a KCBS cook and both our flats[from packers] yielded poor presentation slices.

He was able to get our presentation slices from the point and still walk to the stage for the money.

" course he is one fine cook,that adjusts to the situation.

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