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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-03-2013, 08:05 PM   #1
CarolinaQue
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Default Ground brisket makes outstanding burgers!!!

So, I had a 4 lb flat left in the freezer that I didn't turn into pastrami. Seeing as I knew that brisket at one time was very popular as ground beef, I figured I'd give it a go.

So, I ground up a 50/50 ration of brisket flat and chuck roast for burgers tonight. And to top it off, I ground up bacon trimmings I had in the freezer to throw in with the ground beef because I knew that I'd eventually find a use for them and I couldn't stand to waste it.

Let's just say I could have likely eaten half a dozen of these burgers! Now I know why so many on here use ground brisket for burgers! The texture and taste was unreal!

Sorry, no pics.
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Unread 02-03-2013, 08:07 PM   #2
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Once upon a time before Brisket was discovered and became popular, it was tossed into the grinder and became ground beef.
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Unread 02-03-2013, 08:11 PM   #3
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Sounds great.
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Unread 02-03-2013, 08:14 PM   #4
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What size plate did you use for the grind?
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Unread 02-03-2013, 08:15 PM   #5
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Quote:
Originally Posted by yakdung View Post
Once upon a time before Brisket was discovered and became popular, it was tossed into the grinder and became ground beef.

So I've read many times!!!
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Unread 02-03-2013, 08:20 PM   #6
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
What size plate did you use for the grind?

I only have 2 plates for my kitchen aid grinder attachemnt. It's the larger of the 2 and they call it a course grind plate. I like it because it leaves a little texture to the meat. Almost gives the burger a steak type feel texture wise.
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Unread 02-03-2013, 08:22 PM   #7
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Quote:
Originally Posted by CarolinaQue View Post
...Sorry, no pics.
Didn't happen.
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Unread 02-03-2013, 08:35 PM   #8
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Quote:
Originally Posted by nucornhusker View Post
Didn't happen.

Tell that to my very satisfied belly!!!
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Unread 02-03-2013, 08:45 PM   #9
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Sounds tasty! Will have to give it a try!
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Unread 02-03-2013, 08:59 PM   #10
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i cant wait to grind up a brisket

i cant believe i just said that
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Unread 02-03-2013, 10:30 PM   #11
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Quote:
Originally Posted by chriscw81 View Post
i cant wait to grind up a brisket

i cant believe i just said that

I know how you feel. It's the biggest reason I haven't done it yet. BUt I figured it was worth a shot considering it was a small left over flat. Now I'm wanting to try it with the whole brisket.
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Unread 02-03-2013, 10:54 PM   #12
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Sounds great!
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Unread 02-03-2013, 10:55 PM   #13
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Did you trim the fat cap at all before you grinded the flat up?


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Unread 02-04-2013, 05:42 AM   #14
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Quote:
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Did you trim the fat cap at all before you grinded the flat up?


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Just the hard fat, left the soft fat.
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Unread 02-04-2013, 09:24 AM   #15
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It is good, and I like it mixed with other meat like chuck and sriloin. Straight up ground brisket isn't quite the right texture for me, which the chuck and particularly the sirloin help out with. Just as an FYI, when I cook straight ground brisket, I find it is better when cooked well done than medium or less. Just and interesting tidbit of my own personal insight based on my own personal tastes (your mileage may vary).
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