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BBQ Grail 03-02-2009 07:24 PM

Question for you Brisket Burger grinders
I'm thinking about having a full packer ground up into hamburger. I can do it at home, but it will take a while. I'd rather have it done at the butcher.

Question is can I just hand them the packer and tell them to just grind it? Or is some of the fat cap trimmed off. Normally if a whole packer is ground up what percentage rate do you get.


gpalasz 03-02-2009 07:32 PM

I have seen some packers w/ a huge fat cap..esp at the point. But if it is "regular" im guessing close to 80/20. The flat is of coarse lean..the point l fattier. But just for an average here...Im saying 80/20. We have ground a few packers, but I sifted through about 30 CAB packers ranging from 8-15 lbs. When you can look at several and pick the one you want it is easier. Id just ask the butcher to get it as close to 80/20 85/15 as possible. Im sure he can get real close. Brisket burgers rule.

bowhnter 03-02-2009 07:50 PM

I had them do a flat a few weeks ago and asked for some of the fat cap to be trimmed to get it to 90/10.
Maybe just ask them to get the hard fat off and like was mentioned tell him what % you are trying to be close to.

Next time, I think I will mix a chuck roast in if just doing a flat.

gpalasz 03-02-2009 07:54 PM

yes, there are always going to be those hard fat pieces that wont render...when cooking brisky I always cut them off. That is one perk to grinding your own, you can take 10 minutes and really get it correct.

bigabyte 03-02-2009 08:08 PM

I recommend trimming as much brisket fat as possible and replacing it with other fats. The brisket fat makes the texture less desirable unless you cook the burger low and slow. I know others out there disagree, but this is what works for me.

gpalasz 03-02-2009 08:17 PM

I never thought about or tried a low and slow burger but..I think I should try. I have never experienced any undesireable texture when cooked like a "regular" burger...over coals on the kettle like intended. The only problem I would see is some "hard" brisky fat which is on every brisket that was ground into the meat. I always found the fat to render quite well.

smooookin 03-02-2009 10:39 PM

Maybe trim it and add back in bacon for the fat. That is what I do with the chucks I grind.

Nitrofly 03-02-2009 10:55 PM

I have been grinding my own brisket burger
for a while.. I don't trim it at all.. I just cube it
and in the grinder.. Then I grind it a 2nd time..
great great burger.. you can't over cook a
brisket burger.. I have nuked leftover burger
still moist and juicy mmmm :icon_blush::icon_blush:

big brother smoke 03-02-2009 11:13 PM

why not just do a chusk roast instead? Just curious.

cmcadams 03-03-2009 09:44 AM


Originally Posted by big brother smoke (Post 868062)
why not just do a chusk roast instead? Just curious.

Because brisket makes a great burger!

I think a packer is too fatty for burgers. I'd trim the flat down to 1/8" fat cap, and trim as much fat off the point as possible.

Now, if you really want the 'juices' dripping down your arms when you eat, don't trim it at all. :)

Midnight Smoke 03-03-2009 09:49 AM

What I found is you need a pretty good home grinder. Those tough Fatty parts will block up the grinder.

tjv 03-03-2009 10:27 AM

Here is a quick slide show on a packer I did while back. trimmed almost all the exterior and big chuncks of fat off. still had plenty of fat for great burgers. it's real easy to do if you have the kitchenaid grinder attachement. Somewhere I have a write up with yields and such, did two packers.

One interesting thing about hamburger, I've asked several butchers how they get to the 80/20, 85/15 or 90/10 ratios. I'm thinking a scientific fat measuring device or by using select meat cuts or at least some big secret technique. All said, they guess. t

bigabyte 03-03-2009 10:31 AM

After a while I'm sure you could kinda eyeball the meat and know about what fat % it is. Just a guess, but I imagine after making a whole lot of it you would know.

jerrykr 03-03-2009 11:57 AM

When grinding brisket for sausage or hamburger, I always cube it first, trimming and seperating the fat and lean. I find that most packer briskets are about 30-35% fat by weight.

I then weigh the fat and lean and mix the fat back in with the lean in whatever % I want. This time I wanted approx. 20-80, so, 1 lb fat to 4 lbs. lean.

Ready for the freezer.


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