Pyle's BBQ
Babbling Farker
When using brisket for burgers, how much fat is trimmed off, if any? Do you separate the point and the flat? Is the fat between the point and flat used?
Thanks in advanced.
Thanks in advanced.
I guess I should clarify I do remove ALL the hard fat before grinding. the hard fat has two good use making beef Tallow and melted down to make soap.I'm an 80/20 man I use the whole brisket fat and all sometimes I add extra fat some times not. I add 3 lbs sirlion and 3 lbs chuck for every 10 lbs brisket
this is a great combo or something close..but the large fat is what I remove...then if it looks lean then I will add a little...I'm an 80/20 man I use the whole brisket fat and all sometimes I add extra fat some times not. I add 3 lbs sirlion and 3 lbs chuck for every 10 lbs brisket
I love brisket and have hard time bringing myself to grind it. What are yalls thoughts on using a cheaper select brisket? heck, that would be cheaper per pound than lots of other stuff. Sent from my Nexus using Tapatalk 2