First time grinding brisket for burgers...

[SherryT]

Good evening everyone!

So I decided to finally bite the bullet and buy a whole brisket (packer?) with the intent to make ground brisket burgers AND some corned beef. I broke it down, trimmed it (but not too drastic) and ended up with 13.5lbs of beef out of a 15lb brisket.

Got half the flat for a 2lb CB rubbed down, vac sealed, and into the fridge today, then ground the other piece of flat (10mm > 4.5mm)...I figure about 80/20, maybe a snitch fattier. Pan seared a couple of patties with salt/black pepper med-well...FANTASTIC!!! They were juicy, the grind was perfect (to me)...will DEFINITELY be doing this again!

Didn't save any money as the price per lb after trim worked out to "about" the same as ground beef, but man-oh-man, the difference in texture and flavor is well worth it and then some!

Gonna grill tomorrow!

As you were!

 

[forktender]

I love brisket burgers, I always add one big chuck roast to one brisket, adding chuck does two things. Chuck has better fat than brisket, it's not as waxie, and it gives the burgers better taste and mouth feel. I just ground up 15 lbs of untrimmed Tri tip and a 6lb Chuck roast last week, the burger turned out great as well. I did half of it through the fine plate, the other half through the larger plate for chili grind. Last night I smoked up two smallish chuck roasts to make chili, I put half smoked chuck and half chili grind burger in my chili, it turns out great. I normally don't add beans to my chili, but this is for my Mom's 85th birthday party, and they like beans in their chili, so that's what they will get.

I love grinding my our burger, I call them steak burgers because they taste so much better than ANY store bought ground beef I've ever had. Sometimes I grind a few pounds of bacon in with half of the burger meat, which tastes awesome as well, and helps when you need a little more fat for your burger.
I either use homemade bacon or buy the bag of bits and peices and ends that they sell at our local supermarket.

Once you grind your own you'll never be happy with store bought ever again.

 

[Chasdev]

I had a less positive experience when I tried it, I trimmed off all the hard fat and skimmed off the top of the soft fat to get rid of the oxidied exterior, chopped it into cubes and chilled it down to give the grinder an advantage but the burgers were tough as heck, just nothing near as tender a bite as ground chuck or store bought blended beef burger meat.
Perhaps a higher grade of meat would have helped, or only using only the point end?

 

[voyager 663rd]

I had a less positive experience when I tried it, I trimmed off all the hard fat and skimmed off the top of the soft fat to get rid of the oxidied exterior, chopped it into cubes and chilled it down to give the grinder an advantage but the burgers were tough as heck, just nothing near as tender a bite as ground chuck or store bought blended beef burger meat.
Perhaps a higher grade of meat would have helped, or only using only the point end?

I would suggest using a finer grind. I always grind my own brisket burgers but found using a finer grind improved the "mouth feel". Like 3/32" instead of 1/8".

That little bit does make a difference. Failing that, grind twice.

 

[02ebz06]

I grind mine from brisket as well.
Taking some out of freezer today for the 4th.

 

[SherryT]

I had a less positive experience when I tried it, I trimmed off all the hard fat and skimmed off the top of the soft fat to get rid of the oxidied exterior, chopped it into cubes and chilled it down to give the grinder an advantage but the burgers were tough as heck, just nothing near as tender a bite as ground chuck or store bought blended beef burger meat.
Perhaps a higher grade of meat would have helped, or only using only the point end?

Honestly, I don't know. I bought it at Walmart, so I'm assuming it's not the best quality brisket available.

I used the flat and all I did was give it a "cosmetic" trim (basically shaved off what appeared as blemishes), leaving about a 1/4" - 3/8" layer of fat.

 

[JC in GB]

Another thing I am going to have to try. I am almost out of beef from the 1/4 cow I purchased a while back. Next trip to Costco I will be getting a brisket. Thanks for the post.

JC

 

[SmokinEdge]

That great Sherry. Brisket burgers are fantastic and nice and beefy. The other thing is you can control fat content, grind size and you know exactly what’s in the ground beef at the end. Nice work.

 

[Jim_C]

Sounds like great burgers. I also like the idea of making corned beef. May need to pickup a brisket this weekend.

 

[SherryT]

That great Sherry. Brisket burgers are fantastic and nice and beefy. The other thing is you can control fat content, grind size and you know exactly what’s in the ground beef at the end. Nice work.

Honestly, I was surprised they were as juicy as they were! I was afraid I didn't have enough fat, but apparently I did.

 

[jkc64]

I have been grinding brisket for burgers for awhile now. I do use the fine plate to counter the tough brisket. Best burgers we have had in many years. I'm probably going to pick one up at sams this weekend, we are out of patties. No sales at this time so I'm guessing between 4.50 and 5.00 a pound. Same price as the store ground but so much better.

 

[ajbert]

I may have to start using brisket when we run out of ground elk. I only draw an elk tag ever 2-3 years, and some of those years I don't always get an elk. I'll have to get it without telling the wife, though. Better to beg for forgiveness than plead for permission I've always said.

 

[Gonna Smoke]

The first time I ground a brisket and made burgers, I didn't tell anyone what it was. Most everyone knew something was different and asked me what was in the burger. It was a big hit and I'll keep on doing it as everyone loved them...

 

[thirdeye]

I love brisket burgers, I always add one big chuck roast to one brisket, adding chuck does two things. Chuck has better fat than brisket, it's not as waxie, and it gives the burgers better taste and mouth feel.

I like a blend of brisket and chuck too. In addition to mouthfeel, straight brisket burger has too much splatter for me when cooking inside. And if you ever try wagyu burger, cook your first ones on the grill and judge the splatter factor.

 

[sandyut]

Brisket burgers are by far the best.

 

[bmudd14474]

Take your trimmed and render for tallow and you will save money because not only will you have ground beef you will have the tallow that is expensive in the stores.

 

[Chasdev]

Take your trimmed and render for tallow and you will save money because not only will you have ground beef you will have the tallow that is expensive in the stores.

AND after you extract the tallow, you have collagen.

 

[forktender]

I like a blend of brisket and chuck too. In addition to mouthfeel, straight brisket burger has too much splatter for me when cooking inside. And if you ever try wagyu burger, cook your first ones on the grill and judge the splatter factor.

This is so true, it took me a while to figure that out. My first grind I happend to have a new to me C.I skillet, which normal, but man did it make a mess when i cooked up some burgers. Come to find out it was the ground brisket.
Yeah, I'm a slow learner.