Question for grinding brisket for burgers.
When using brisket for burgers, how much fat is trimmed off, if any? Do you separate the point and the flat? Is the fat between the point and flat used?
Thanks in advanced.
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.
Saddles BBQ Bistro