View Single Post
Unread 03-03-2009, 09:44 AM   #10
cmcadams
Quintessential Chatty Farker

 
cmcadams's Avatar
 
Join Date: 02-15-06
Location: Waynesville, Ohio
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by big brother smoke View Post
why not just do a chusk roast instead? Just curious.
Because brisket makes a great burger!

http://buckymcoinkumsbbq.com/wordpre...risketburgers/

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. :)
__________________
Curt McAdams
Livefire Blog

Livefire Whisky

CBJ, some comps, a few awards, Certified Artisan Steak Taster.

XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)
cmcadams is offline   Reply With Quote