Brisket burgers

[Killa J]

I just got a decent meat grinder, and I plan on making ground brisket for burgers. Had some brisket burgers before and they were excellent. Should I trim much fat off? Should I grind just the point or flat? Or just cut that sucker up and grind it all together?

 

[Slow42]

Greetings KillaJ I’ve ground lots of different type meats including brisket. Personally I wouldn’t grind the flat because it’s very expensive and great for other things. The point has lots of fat and flavor. The quality of the brisket is also a factor, lots of fat vs lean. Walmart sells brisket which have a ton of fat on them vs Costco which are much leaner. Personally if I have the funds I grind 50% chuck, 25% brisket, point, and 25% beef short rib meat. I go for a 70/30% burger. I don’t remove any fat from the meats just be selective when picking the chunks to be ground to get the ratio you like. The photo shows a rough grind of Chuck and Ribeye steak fat again about 70/30. Not a good grind for meatballs as it to rough.

 

[SmokinAl]

I grind both the flat & point together along with some of the fat. I trim a lot of the hard fat off the side but leave most of the fat cap on. But then we like greasy cheeseburgers!
Al