I think the main problem is that brishket hjust isn't the best cut for burgers. It's really, really hard to beat ground chuck for a burger-good flavor, good texture, and a perfect ratio of fat to lean. Not to mention, it's a lot cheaper than brisket. More expensive isn't necessarily better for all applications. Ground ribeye or t-bone steak or sirloin doesn't make nearly as good of a burger as the cheaper cuts do, either. I'd rather have the brisket as brisket, the steak as steak, and burger from chuck. Try grinding a couple chuck roasts the next time they're on sale and see what you think.
...Half a yard full of crap to cook on like everybody else...
Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer
Just a hungry hillbilly lookin for a dead critter to cook
Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: