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Old 01-05-2009, 12:46 PM   #5
somebody shut me the fark up.
bigabyte's Avatar
Join Date: 05-10-06
Location: Overland Fark, KS

Originally Posted by Markbb View Post
Is it the whole packer? If its the flat you'll have to add fat....I normally grind a packer with a few lbs of bacon and don't trim.
Wow! I've kinda wanted to grind up the whole packer untrimmed, but didn't want to swap a perfectly good brisket with a bunch of too fatty hamburger! I'll give it a try next time for sure.

I love the flavor of the brisket for hamburger though.
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