Grinding brisket

[BrianGSDTexoma]

I grinding up my brisket. Think should of froze longer than 45 minutes. Turning into kind of mush. I am using cheap chefman grinder also. If I ever do this again will be buying attachment for Kitchen aid. Going to try grind again to get fat spread out more. Did not need the extra fat.

 

[boykjo]

That don't look bad................. As long as you don't have smear.

Fat=Flavor.

Boykjo

 

[6GRILLZNTN]

Looks good to me. I see some mighty fine burgers in your future!

Dave

 

[sawhorseray]

Looks just about right from where I'm sitting. RAY

 

[pushok2018]

I see some mighty fine burgers in your future!

What Dave said.... Tasty, tasty burgers from brisket....

 

[sandyut]

looks good here too! I trim most of the fat off when i grind and there is always plenty left in the meat for juicy over the top burgers. When i first start grinding my own lots of write up said to add fat or leave 20% etc. I have never felt this was needed for my tastes.

 

[BrianGSDTexoma]

Looks like I recovered. Looks like hamburger now. First mistake was should of cut meat in chunks. This grinder could not handle the big strips. On second grind fat kept getting caught in holes and plugging them up in beginning. After few clean outs finally started flowing!

Smoked burgers tonight! Thinking of just using low smoke? What temp should I take to?

 

[Sowsage]

Brian, your gonna love the next burger you make! Get used to grinding brisket because I never went back after my first one! Lol!

 

[Smokin' in AZ]

Perseverance won out Brian, looks good!

LIKE!

John

 

[Winterrider]

Should make for some delicious burgers.

 

[Steve H]

Looks good. What size plate did you use? Also, grinding partially frozen cubes is much better then strips. Your second grind looks much better.