Ground brisket

[chopsaw]

So where do you get the extra pork fat? Don't you want 30-35% fat content?

I use whole pork butts . A whole pork butt is around 80 / 20 . So 80 % lean and 20 % fat . That's enough to do sausage , so I don't add any extra fat .
The 30 % you ask about is a not to exceed number , upper limit of the fat content range .
So if you do try it , buy a pork butt . Grind the whole thing and mix it into itself , before dividing it into batch size , because the butt as a whole is 80 / 20 .
This is one butt ground . Plenty of fat in there .


Mixed and stuffed . You can see the fat definition .

 

[Compulsive Smoker]

A sale on brisket around here is $7.99/lb.

Yeah, same here if even that good!

 

[forktender]

A sale on brisket around here is $7.99/lb.

Same here, I can't complain to much though as we get $3.79 unpeeled Tri tips a few times a yr.
Last time I made T.T burger, it may have been better than my brisket burgers.. I do add a few big Chuck roasts to my beef grind for flavor. I also leave several pounds out before the second grind, for chili and such.

When I started grinding my own I just did one grind. I liked the texture it was good, but the burgers would hold together with out adding a a raw egg as a binder. Double grinding is where it's at for hamburgers, meatballs and meatloaf. Single grind is great for chili, taco meat or anything that doesn't need to hold together.