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.
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Question for grinding brisket for burgers.
- Thread starter Pyle's BBQ
- Start date
NorthwestBBQ
somebody shut me the fark up.
Lookie Here 8)
http://www.bbq-brethren.com/forum/showthread.php?t=121196
Nothing is set in stone.
I just did 2 briskets.
One was pretty lean and I left most of the exterior fat on it.
The other was as marbled as some Wagyu I have cooked, so I trimmed most of the exterior fat off of it.
Good Eats!!
TIM
http://www.bbq-brethren.com/forum/showthread.php?t=121196
Nothing is set in stone.
I just did 2 briskets.
One was pretty lean and I left most of the exterior fat on it.
The other was as marbled as some Wagyu I have cooked, so I trimmed most of the exterior fat off of it.
Good Eats!!
TIM
Bludawg
somebody shut me the fark up.
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
Midnight Smoke
somebody shut me the fark up.
I have only done a couple but can throw in my 2 cents. I tried once untrimmed and there was so much white fat smoke I could not see the grill. Trimmed the next ones pretty good as there is still a lot of internal fat content. I would cut off most all the hard fat for sure.
Ground the whole packer and added about a 1/4 lb of bacon, the brisket was around 13lbs trimmed if I remember correctly.
I do like the suggestion to add Chuck, sounds good.
Ground the whole packer and added about a 1/4 lb of bacon, the brisket was around 13lbs trimmed if I remember correctly.
I do like the suggestion to add Chuck, sounds good.
Bludawg
somebody shut me the fark up.
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.
BigBellyBBQ
is Blowin Smoke!
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...
rubbbq
Knows what a fatty is.
I use 1/3 fat that I've trimmed from other briskets, 1/3 chunks of smoked burnt ends, and 1/3 fresh brisket....makes an AWESOME burger!
chriscw81
is Blowin Smoke!
I've yet to make burgers from brisket. I've been using Chuck mainly but other stuff too, even some bacon. 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.
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Midnight Smoke
somebody shut me the fark up.
If you like Brisket then do yourself a favor and try Brisket Burgers. Hardest part is getting just the right flavor profile. I can understand your hesitation on grinding up a nice Brisket and having it not be so good. Once you get that flavor correct you will appreciate it.
Be sure to have a big party or Freeze some as it will make a bunch of burgers.
The old saying is, "You Get What You Pay For" :wink:
seattlepitboss
is one Smokin' Farker
I have been grinding nothing but brisket for burgers for a couple of years now. I don't make a lot of them at once because if I do, I'll get a grease fire for sure. Not a flare-up, a CONFLAGRATION. So I just use all the fat. One thing I do that cuts down on the mess is that I cut up the meat into domino-size chunks and lay them out on a cookie sheet and freeze them for 30-40 minutes to firm them up. Stops all the spattering when grinding.
Brisket burgers are wonderful. Flavorful and juicy for days ..
seattlepitboss
Brisket burgers are wonderful. Flavorful and juicy for days ..
seattlepitboss
chriscw81
is Blowin Smoke!
i'm thinking i'm gonna try my first brisket grind soon. i'm gonna try a select brisket first and see how it turns out. i can get a select brisket any day of the week for about 2.50 a pound. that's an awesome price for some good burgers.
Dirt Daddy
Knows what a fatty is.
Brisket makes great burgers...Matter of fact I grind most of my deer up amd mix it with brisket...60 % deer 40 % brisket
