Making burger out of

[voyager 663rd]

brisket

Sometimes feel bad about grinding up the point (gawd, i love that with that fat border--sooo tasty) but I also like knowing what I'm eating (as compared to 'mystery' burger sold at the market).

This 13 pounder yielded me 11 lb of Aussie brisket burger after trimming. I was surprised there wasn't more 'hard' fat (that i use to make tallow).

Two hours (with my packer 'helper') and I'm done

 

[chopsaw]

Sometimes feel bad about grinding up the point (gawd, i love that with that fat border--sooo tasty)

I agree . I cross cut it at the flat / point . Smoke the point and grind the flat .
Pretty lean , but it holds together pretty good . Makes a nice smash burger .
I stopped doing them when the prices got so high .

 

[Fueling Around]

That was a nice brisket. Last one I bought had so much fat trim it wasn't worth it
I'm opposite both of you. I prefer the flat to keep for smoking and grind the point and trimmings.