Dr of BBQ
If your cooking your brisket and pork until fall apart tender there shouldn’t be a lot of fat left in it. Are you sure it’s fat or is the deep frying process, thawing and heat thinning the juice from the Cole Slaw, and your BBQ sauce. Try building a few with nothing but meat, nothing else not even sauce and deep fry them. Build some with meat and sauce did you get the appearance of fat inside? Break it down to one step at a time to find your problem. If so you know what your problem is.
If your not holding them (in the freezer) for a long time, I wouldn’t bother with the vacuum sealing.
On your fresh cut fries there are a ton of excellent post here on RF on that topic, you may have to sift through them but there reply’s from guys that are currently selling them from trailers and trucks that answered in step by step how to’s.