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Unread 01-05-2009, 12:45 PM   #4
gpalasz
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Hey Norco....yes...brisket burgers! I try to guess for 20% fat/ Depends on how big/thick the fat cap is. I I cut the kernal out between the point and flat. Cut off the hard pieces that will not render. Most of the briskys I buy dont have a thick cap over the flat so I pretty much leave that on. The point however is usally pretty thick so Ill get it down to 1/4 inch or so. After you grind, you can tell buy the color roughly how much fat you have. You can always add more fat. After your first one, youll get a good feal for it. Mover over chuck...brisket burgers are in the house
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