Burger meat question??

[fullborebbq]

So is it total sacrilege to use a ground brisket point as a base for some burgers??

 

[gmc2003]

Brisket is around 10.00/lb here - so that would be some expensive burger meat. For us anyway.

Chris

 

[fivetricks]

Not sacrilege at all! Will make for some great burgers!

 

[3samantha]

Are you kidding? That's the best!!! This post made me hungry all of a sudden...

 

[mike243]

No it makes great burgers, Kroger is $2.99 right now so cheaper than a lot of burger I am seeing, lose some when most of the fat is removed but still cheaper imo

 

[Steve H]

Heck no. It makes a great burger!

 

[sawhorseray]

I've got a twelve pounder in the freezer that was $2.49lb and headed for my grinder. RAY

 

[motocrash]

Brisket is very often cheaper than Chuck here. Grind it up!

Custom Burger Grind #2

So choice brisket was on sale for $2.99# at the local store and I figured it was that time of year to eat good burgers - what time isn't ?.For those of you have read my previous posts,Mr Wong Chang was excited to chop some meat for me.Thanks Wong!;)Started with 3 1/2 #s of cubed, frozen,pretty...

www.smokingmeatforums.com

 

[chopsaw]

After grinding brisket trim for burgers , I've been grinding briskets for all my ground beef . I bought 3 at $3.29 a lb . So it was cheaper anyway . That was before all this crap took over .
I grind the whole thing though , never tried just the flat .
I patty some up , the the rest goes into cheap storage bags at 1 1/4 pounds . Then into a 2 gallon freezer bag . Gets used fast so I don't waste vac bags .

 

[sandyut]

I do it, they are great burgers. under normal times and prices its a good way to go. Last one I ground was fattier than I had hoped, but that just gave me a few pounds of fat for tallow :).

My goto for grinding is chuck roasts. they are juicy, easy to trim and not expensive. Brisket made a comparable burger, but the trimming workload was higher.

 

[sandyut]

I grind the whole thing though , never tried just the flat .

same here

 

[Winterrider]

I think we were $9 +/ lb last time I looked . Darn expensive burger. Glad I had a bunch of pork butts to grind and mix with venison to suffice burger needs.

 

[Sowsage]

Grind away! Ive been grinding briskets through a 1/4" plate. Some of the best burgers ive had!

 

[Bearcarver]

Sounds Great to Me!!

Bear

 

[sandyut]

Ive been grinding briskets through a 1/4" plate

my grinder came with three plates. I use the middle one...no clue the size. it buried due to the kitchen reno...Medium grind is what I call it...bahaha

 

[Sowsage]

my grinder came with three plates. I use the middle one...no clue the size. it buried due to the kitchen reno...Medium grind is what I call it...bahaha

Lol. Id say if its medium its close to 1/4". Id like to get a 1/2" plate for mine. That would make good size for chunky chilli!

 

[sandyut]

Id like to get a 1/2" plate for mine. That would make good size for chunky chilli!

OH YEAH! I think the model I have is discontinued tho...might be a good excuse for an upgrade!

 

[toddk63]

I would like to hear y'all's strategy for grinding brisket for burgers. The first time I did it, I ground the WHOLE thing. 1 pass with a ~8mm plate (~5/16"). The burgers were a bit tough and stringy. After reading here, I tried again yesterday. This time ~3 lb of flat trimmings and 0.75 lb hunk of fat. I did one pass with 8mm plate then tried a second pass with 6mm. The second pass was a disaster with the 6mm plate plugging up with skin. I switched to the 8mm plate with about the same results. The result was somewhat mushy but made a decent burger. Next time I think I will do only one pass with the 6mm plate. What do ya'll do?

 

[SmokinAl]

We like a mix of 2 1/2 lbs brisket flat & 1 1/2 lbs of pork belly. Best burgers you will ever eat!!!
Al

 

[chopsaw]

I grind the whole thing , after it's cleaned up of everything I don't want to eat .
One pass thru 1/4 inch plate .