I do the whole thing. I usually just cut the big chunks of fat off then cube it up for the grinder. Personally I like to use 1/4 " plate for burgers. Mine comes out about 70/30 lean to fat ratio. You can trim some more fat off if you like it a little leaner.When you grind brisket for burgers do you grind just the flat, the point or the entire brisket? Rob
Thanks for your reply.I do the whole thing. I usually just cut the big chunks of fat off then cube it up for the grinder. Personally I like to use 1/4 " plate for burgers. Mine comes out about 70/30 lean to fat ratio. You can trim some more fat off if you like it a little leaner.
Thanks for your reply.I pretty much do the same thing as Travis mentioned above. Trim off most of the really hard white fat and grind the whole thing up. I like to cook brisket burgers on the griddle. Oh so good!
Thanks for your reply.I trim all the hard and thick fat and find there is still plenty in the burger to be juicy and delish! Grind the whole thing!
I ground it all but mixed with chuck roast to use the excess fat. really goodWhen you grind brisket for burgers do you grind just the flat, the point or the entire brisket? Rob
Thanks thirdeye for your reply. There is usually an outlier and that could be a good thing. I have read quite a few of your posts and I respect what you have to say. I am guessing you have tried grinding the whole brisket and Iam wondering what your thoughts are on it compared to the flat with the chuck roast. What do you do with the point?I'll be odd man out, I grind the flat, but I use some of the point fat in the grind. If chuck is on sale I'll buy one to grind along with the flat.
Thanks olaf for your reply and giving more choices to try.I ground it all but mixed with chuck roast to use the excess fat. really good
Yes I have ground whole ones, I'd just rather barbecue the point. If you go to this thread and look at post #8 and #16 you can see another way to prep a point. Points are not symmetrical and they are fatty, and I do some trimming (which can go in with the meat from the flat) and I butterfly the the big knobby end. I wind up with a somewhat flatter piece of meat and it's easier to cook. The grain direction is very obvious, so it slices well, or you can cube it and return to the smoker to make burnt ends.Thanks thirdeye for your reply. There is usually an outlier and that could be a good thing. I have read quite a few of your posts and I respect what you have to say. I am guessing you have tried grinding the whole brisket and Iam wondering what your thoughts are on it compared to the flat with the chuck roast. What do you do with the point?
I looked at those two posts and I am going to try that. Focusing on smoking just the point and butterflying it will make it easier, especially for a beginner like me. There is a lot of meat smoking a whole brisket and I like how you split it into smaller portions. Thanks. RobYes I have ground whole ones, I'd just rather barbecue the point. If you go to this thread and look at post #8 and #16 you can see another way to prep a point. Points are not symmetrical and they are fatty, and I do some trimming (which can go in with the meat from the flat) and I butterfly the the big knobby end. I wind up with a somewhat flatter piece of meat and it's easier to cook. The grain direction is very obvious, so it slices well, or you can cube it and return to the smoker to make burnt ends...
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