First time brisket burgers w pics

[SmokinVOLfan]

Congratulations. You're hooked. Looks perfect. Especially with that Silver Bullet!

Thanks Don. Yeah the Coors went down extra smooth that day! Cold beer and home ground burgers are hard to beat

 

[DanMcG]

Would I cut more fat off the brisket and just use the pork fat instead or use both?

I cut all the hard fat off the brisket and add pork fat.

 

[SmokinVOLfan]

Nice Grind! 80/20 pink slime burger here is $5.99/pound.

Cheapest cut I can get to grind is Beef Clod, which works just fine. Brisket is rarely below $6.99/pound.

Damn beef is high out there! I'm sure that clod makes some good burgers too

 

[SmokinVOLfan]

Nice SVF! Home ground beef is awesome. Burgers are great now rock that meatloaf!

Home ground beef is so much better! I'm not huge on meatloaf(which im sure is a crime haha) but I might have to whip some up for the family.

 

[SmokinVOLfan]

OMG !!!
Like Festus says, "I'd be on that like Ugly on a Ape!!"
Looks Tasty!!
Like.

Bear

Thanks John. Ill mail you a couple pounds and you can fire up that weber Q!

 

[SmokinVOLfan]

That plate looks awesome John. The hush puppies are a nice touch. Go Big Orange! We're a month away buddy!

Dave

Thanks Dave...love the hush puppies. Would rather have homemade but you know the frozen ones will do. GBO im ready for kickoff. 8/31 at 3:30!

 

[SmokinVOLfan]

Vol,
That burger looks awesome! I bought 3 briskets from Kroger last week with a little grind on my mind for burgers too. Like for sure!
Dave

Thanks Dave. Never seen them cheaper than that its hard to beat that sale. Gonna grind up a few more pounds in the next couple days and probably freeze what is left in 1 pound vac seal bags.

 

[SmokinVOLfan]

YUM tg t.. now that's the way a burger should be... great job

next thing to try in the new grinder... Boston Butt... for some home made breakfast sausage using Pops recipe... you think the burgers were good ...

Of coarse.. after that you'll want to get a stuffer (dedicated, not one for the kitchen - aid mixer) ...

Again.. great job ...

Thanks Keith! Yeah that's the next thing I am wanting to do is experimenting with a little sausage making. Heard the KA isn't great for stuffing. My wife might shoot me if I buy any more cooking equipment right now though lol I'm going to have to start hiding it in the garage

 

[SmokinVOLfan]

Kroger's sales run wed-tue. I really hope you didn't wait until Tuesday to post this sale!

Of course not I posted it soon as I saw it last week! A trick is sometimes they wont take the $1.99 lb price tags off of the briskets and you can still get the same price on ones that have marked at a later date. I missed the last sale by a few days and when I went into Kroger's for something else I saw a few that were still $1.99 lb

 

[SmokinVOLfan]

Awesome looking burgers John!! You just made me realize I haven’t had a homemade burger yet this summer!! I need to change that.

Now, let’s see if the wife wants a grinder attachment for her KA mixer, lol

Like!

Thanks Joe. Yeah the KA mixer is my wife's too but she wasn't too opposed when I told her I was going to use it for something else haha $1.99 lb saves money on groceries was my argument.

 

[sandyut]

Thanks Sandyut. I'll def be grinding my own from now on as much as I can. I think a chuck/brisket mix would be awesome. Makes me wonder about more expensive cuts of meat but I think I would have a hard time chopping up an expensive rib roast or something for burgers lol

For me I had to draw the line at grinding something that would cost more than
"regular ground beef". I read a bunch of articles about blending this and that cut and bla. Hassle and expense. Couple massive chucks keep me going a while on the cheap and the taste is ridiculous. Next up is a Costco Brisket.

I usually trim the chucks down pretty lean before grinding. Likely more than i read as "recommended" and they are juicy and tasty. I mean I have never over trimmed. So as with much of cookin - its about what ya like and how ya like it.

 

[tallbm]

Wow nice job and amazing looking burger!

Be sure to save any extra GOOD brisket fat for the day that you get into making sausage and stuff.
I make a mean ground Venison Pastrami sandwich meat (in big loaves and slice them) using the good beef fat I save from briskets. That beef fat gives it the extra beefy flavor to make it pastrami and comes in handy with lean game meat, especially venison. Plus when you run across deeply discounted or onsale lean beef cuts (round roast, sirloin, etc.) you can toss the fat in as needed

Feel free to grind up that extra beef fat and vac seal it for the day you decide to do sausage or make ground meat sandwich stuff like my pastrami loaves. The fat comes in handy especially with plenty of Texas sausages that take beef and pork and for making beefier things like Brats.

Also, yeah get a vertical stuffer vs attempting to use the kitchen aid grinder to stuff... save your sanity lol. I suggest you get one that holds more than what you intend to work with. What I mean is that if you mainly work 5 pounds of sausage at a time then buy a 7 pound stuffer. If you mainly work 10 pounds at a time then by an 11-12 pound stuffer (if one exists at 12 pounds). I do 20 pounds at a time so I have a 22-23 pound stuffer (10 Liter).

It SUUUUUCKS to have a 5 pound stuffer and load it up to find out it really only does like 4 pounds hahahaha. They all do 1-2 pounds less than their claims.

Finally, keep this in mind when smoking briskets. If you trim away the thin portion of the flat you can always grind it for burgers now. This way you never have to wait until it is on sale to have brisket grind. You just repourpose that thin flat trim for burgers :)

BrisketFlatTrimAway

• tallbm
• Oct 7, 2017

Great work and if you need a smoked meatloaf recipe let me know, these individual smoked meatloaves I make are to die for!

DSC_9054[1]

• tallbm
• Feb 18, 2018

DSC_9058[1]

• tallbm
• Feb 18, 2018

 

[gmc2003]

Chris did you have too many PBR's yesterday morning? I'm John...not sure who Justin is.

Im just messing with you man lol its all good. I did buy a couple 6er's of PBR over the weekend and enjoyed some along with the coors. Thanks for the like

WOW talk about an embarrassing PBR moment!!!. Sorry about that chief. Those fresh ground briskie burgers must have razzled my mind.

Chris

 

[SmokinVOLfan]

For me I had to draw the line at grinding something that would cost more than
"regular ground beef". I read a bunch of articles about blending this and that cut and bla. Hassle and expense. Couple massive chucks keep me going a while on the cheap and the taste is ridiculous. Next up is a Costco Brisket.

I usually trim the chucks down pretty lean before grinding. Likely more than i read as "recommended" and they are juicy and tasty. I mean I have never over trimmed. So as with much of cookin - its about what ya like and how ya like it.

If chucks ever go on sale around here Im going to buy a few. Brisket was $1.99 lb on sale. Chuck is $4.99 lb right now. Ever ground an eye of round? Ive got several of those in the freezer

 

[SmokinVOLfan]

Wow nice job and amazing looking burger!

Be sure to save any extra GOOD brisket fat for the day that you get into making sausage and stuff.
I make a mean ground Venison Pastrami sandwich meat (in big loaves and slice them) using the good beef fat I save from briskets. That beef fat gives it the extra beefy flavor to make it pastrami and comes in handy with lean game meat, especially venison. Plus when you run across deeply discounted or onsale lean beef cuts (round roast, sirloin, etc.) you can toss the fat in as needed

Feel free to grind up that extra beef fat and vac seal it for the day you decide to do sausage or make ground meat sandwich stuff like my pastrami loaves. The fat comes in handy especially with plenty of Texas sausages that take beef and pork and for making beefier things like Brats.

Also, yeah get a vertical stuffer vs attempting to use the kitchen aid grinder to stuff... save your sanity lol. I suggest you get one that holds more than what you intend to work with. What I mean is that if you mainly work 5 pounds of sausage at a time then buy a 7 pound stuffer. If you mainly work 10 pounds at a time then by an 11-12 pound stuffer (if one exists at 12 pounds). I do 20 pounds at a time so I have a 22-23 pound stuffer (10 Liter).

It SUUUUUCKS to have a 5 pound stuffer and load it up to find out it really only does like 4 pounds hahahaha. They all do 1-2 pounds less than their claims.

Finally, keep this in mind when smoking briskets. If you trim away the thin portion of the flat you can always grind it for burgers now. This way you never have to wait until it is on sale to have brisket grind. You just repourpose that thin flat trim for burgers :)

BrisketFlatTrimAway

• tallbm
• Oct 7, 2017

Great work and if you need a smoked meatloaf recipe let me know, these individual smoked meatloaves I make are to die for!

DSC_9054[1]

• tallbm
• Feb 18, 2018

DSC_9058[1]

• tallbm
• Feb 18, 2018

Wow thanks for all the info and input. It is greatly appreciated! I've probably got 3-4 pounds of fat in the freezer right now saved up just waiting on the right time! Going to get that brisky out again tonight and do some more grinding on it!

 

[SmokinVOLfan]

WOW talk about an embarrassing PBR moment!!!. Sorry about that chief. Those fresh ground briskie burgers must have razzled my mind.

Chris

See there is two good reasons to move down south.
1. Brisket sales for $1.99 lb
2. Its too damn cold up there 3/4 of the year
All that money you will be saving on meat will buy a lot more PBR!

 

[sandyut]

Ever ground an eye of round?

that may be too lean unless you keep the fat cap. Not sure on that one. I would probably stick to cuts that are more marbled.

 

[tallbm]

that may be too lean unless you keep the fat cap. Not sure on that one. I would probably stick to cuts that are more marbled.

I agree, you would have to add the saved fat :)
If this sounds weird well I do it all the time with wild game meat that has hardly any fat and it causes no issues so it will be no different adding beef fat to lean beef grind :)

 

[SmokinVOLfan]

that may be too lean unless you keep the fat cap. Not sure on that one. I would probably stick to cuts that are more marbled.

I agree, you would have to add the saved fat :)
If this sounds weird well I do it all the time with wild game meat that has hardly any fat and it causes no issues so it will be no different adding beef fat to lean beef grind :)

Sounds good guys I appreciate the input. I might cut up a small EOR and add in some fat just to see how it turns out. Hard to beat that brisket though!