chriscw81
is Blowin Smoke!
I've heard grinding up brisket makes excellent burgers so today I'm trying it. Brisket is not cheap around here so I decided to try grinding a select brisky, rather than choice. I've got it all trimmed, cut up, and stiffening up in the freezer before the grind. For the folks that have done this before do you pay much attention on if the point and flat are thoroughly mixed. I'd love any insight or thoughts any of the brethren have. Here's some pics of the progress.
Before trimming
Trimmed up
Cut up ready to stiffen up in the freezer
More to come....
Sent from my Nexus using Tapatalk 2
Before trimming
Trimmed up
Cut up ready to stiffen up in the freezer
More to come....
Sent from my Nexus using Tapatalk 2
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