Ground Brisket Question

[tortaboy]

Thinking of grinding up a brisket. Have any of you eaten pure ground brisket? I'm wondering how it would taste compared to say....the 80/20 ground beef from the supermarket?

[fivelombardis]

It's awesome...and you know EXACTLY what's in your hamburger meat!

[Bludawg]

You will never buy the dreaded Styrofoam plate again!

[colonel00]

I have never done it on it's own but I assume it would be great. In the past I have done 50/50 mixes with brisket and chuck or 25/75 depending on what I wanted. I did also try a 50/50 mix of brisket and chuck with bacon once which was fantastic.

As far as 80/20, I would guess you might get a higher fat content with a whole, untrimmed brisket. From what I understand, ground chuck will give you 80/20 and chuck has much less fat. This is purely a seat of the pants guess without any actual knowledge to the fact. However, I do know that I have easily trimmed a couple pounds off of briskets before smoking them. With that in mind, if I had a 12lb brisket and trimmed off 2-3lbs and still left a bunch on/in the brisket I would only guess that the fat content could be 30% or higher.

[robbq]

I am surprised brisket makes good hamburger since the meat can be pretty lean. I usually use a mix of chuck and round.

[colonel00]

Oh, and just remember, cook brisket burgers like a tri-tip

[tortaboy]

Originally Posted by colonel00

Oh, and just remember, cook brisket burgers like a tri-tip

I knew that was coming.

[Moose]

Originally Posted by tortaboy

I knew that was coming.

He beat me to it!

Have you ever tried grinding chuck?

[Moose]

Originally Posted by colonel00

Oh, and just remember, cook brisket burgers like a tri-tip

You forgot about cooking tri-tip burgers like a brisket.

[tortaboy]

Originally Posted by Moose

You forgot about cooking tri-tip burgers like a brisket.

You know you want some

[K-Barbecue]

100% ground brisket is great but its hard to make burgers with it alone. It doesn't want to stick together well and falls apart. I've had better luck with a 50/50 mix of ground chuck and brisket. However, if you want the best chili use 100% coarse grind brisket.

[Smoothsmoke]

I've never done it with brisket, only with chuck.













thats what she said

[Moose]

Originally Posted by tortaboy

You know you want some

Of course I want some of those burgers!

[tortaboy]

Originally Posted by K-Barbecue

100% ground brisket is great but its hard to make burgers with it alone. It doesn't want to stick together well and falls apart. I've had better luck with a 50/50 mix of ground chuck and brisket. However, if you want the best chili use 100% coarse grind brisket.

I wonder if some shredded zuccini would help hold it together?

[Midnight Smoke]

I have done it several times. The key is to trim the Fat down pretty good, enough Fat left to get a good mix but not too much. Flavor is very good with a Brisket when trimmed properly and adding just enough Bacon for additional flavor and Fat content.

You want to do a twice grind as well for a good mix. Never had any issues with not being able to get the patties to stick together.

This is a matter of taste. I did one once without trimming any fat and you could not see the cooking grate, way too much white smoke. Still had good flavor but shrunk considerably.