Brisket Burger Questions

twisterbret · 04-02-2009, 07:36 AM

I've seen a few Brisket Burger threads. Each doing their burgers different.
I have a few questions. I have some Brisket cubed and ready to be sent through my grinder. I don't have any chuck or anything fatty to mix. So this will be straight up Brisket, trimmed of only the hardest parts of fat.

1. Anyone cook a Brisket Burger without mixing with fatty stuff?

2. Do you cook the Brisket (Med) or cook it all the way through? I thought I read to cook it through to make it tender?

Thanks!!

Twisterbret

Markbb · 04-02-2009, 09:18 AM

If this is the packer you should get a 80/20 mix....but if its the flat alone then you'll need to add something....bacon is a good choice and I always have bacon in the freezer..

twisterbret · 04-02-2009, 09:24 AM

Quote:

Originally Posted by Markbb

If this is the packer you should get a 80/20 mix....but if its the flat alone then you'll need to add something....bacon is a good choice and I always have bacon in the freezer..

It was a 3 pound flat.

garyk1398 · 04-02-2009, 09:30 AM

1. Anyone cook a Brisket Burger without mixing with fatty stuff? No
2. Do you cook the Brisket (Med) or cook it all the way through? I thought I read to cook it through to make it tender? I cook mine med-well.

Without the fat, it'll be a dry...OMHO. Go 80/20 I always use bacon. It gives the burger a great flavor!

twisterbret · 04-02-2009, 10:01 AM

Just picked up the bacon. Bacon makes anything taste good.

Check out this April Fools

http://www.thinkgeek.com/stuff/41/sq...n.html?cpg=93H

Quote:

Originally Posted by garyk1398

1. Anyone cook a Brisket Burger without mixing with fatty stuff? No
2. Do you cook the Brisket (Med) or cook it all the way through? I thought I read to cook it through to make it tender? I cook mine med-well.

Without the fat, it'll be a dry...OMHO. Go 80/20 I always use bacon. It gives the burger a great flavor!

bigabyte · 04-02-2009, 10:03 AM

I grind up flats only. Sometimes I add bacon, other times I don't. I cook them well done. Like a regular brisket, they are juicier that way. Brisket meat doesn't get juicy until it gets well, well done.

tjv · 04-02-2009, 10:06 AM

throw the cubed beef in the freezer for 10-15 minutes to firm it up, not frozen just firm. it will grind easier. t

twisterbret · 04-02-2009, 12:58 PM

I'm using the newly bought Kitchen Aid grinder attachment for the mixer. Worked pretty good. The meat was semi frozen. I used large grind plate, then re-ground it with the finer plate. I did add some bacon, which I ground up. I'll cook it through. I want to make sure the bacon has been cooked. I'm using the gasser tonight. Pron to come.

twisterbret · 04-03-2009, 10:12 AM

They turned out pretty good. I cooked them through even measuring at 159 with my super fast blue Thermoworks. It was very tender and juicy like a med but cooked all the way through.

I believe I could have used a lot more bacon. I also need to find a great way of evening out the bacon through out. I ground the bacon separate then added it in. It didn't mix as well as I would have liked. Any suggestions please!! :) Also if anyone has tips to get their burgers to not to expand upward let me know. I push them down in the center a little bit before the cook. It helps little.

Ok I have pron for the proof. It's was still on the grill

04-02-2009, 07:36 AM	#1
twisterbret On the road to being a farker Join Date: 02-25-09 Location: Jackson, NJ	Brisket Burger Questions I've seen a few Brisket Burger threads. Each doing their burgers different. I have a few questions. I have some Brisket cubed and ready to be sent through my grinder. I don't have any chuck or anything fatty to mix. So this will be straight up Brisket, trimmed of only the hardest parts of fat. 1. Anyone cook a Brisket Burger without mixing with fatty stuff? 2. Do you cook the Brisket (Med) or cook it all the way through? I thought I read to cook it through to make it tender? Thanks!! Twisterbret __________________ Backwoods Party,Weber Smokey Mountain,Weber Skyline,Weber Genesis,Weber 22"

04-02-2009, 09:30 AM	#4
garyk1398 Babbling Farker Join Date: 08-05-08 Location: Omaha, NE -western edge of town Name/Nickname : Gary	1. Anyone cook a Brisket Burger without mixing with fatty stuff? No 2. Do you cook the Brisket (Med) or cook it all the way through? I thought I read to cook it through to make it tender? I cook mine med-well. Without the fat, it'll be a dry...OMHO. Go 80/20 I always use bacon. It gives the burger a great flavor! __________________ Cookshack sm055 and a weed burner.:crazy: Gary, KCBS -CBJ [FONT=Comic Sans MS][COLOR=red]Certified Nebraska MOINK Baller, [/COLOR][COLOR=darkred]KCBS - CBJ[/COLOR][/FONT] Semper Fi, when in doubt empty the magazine :rip:

04-02-2009, 10:03 AM	#6
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I grind up flats only. Sometimes I add bacon, other times I don't. I cook them well done. Like a regular brisket, they are juicier that way. Brisket meat doesn't get juicy until it gets well, well done. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

04-02-2009, 12:58 PM	#8
twisterbret On the road to being a farker Join Date: 02-25-09 Location: Jackson, NJ	I'm using the newly bought Kitchen Aid grinder attachment for the mixer. Worked pretty good. The meat was semi frozen. I used large grind plate, then re-ground it with the finer plate. I did add some bacon, which I ground up. I'll cook it through. I want to make sure the bacon has been cooked. I'm using the gasser tonight. Pron to come. __________________ Backwoods Party,Weber Smokey Mountain,Weber Skyline,Weber Genesis,Weber 22"

04-03-2009, 10:12 AM	#9
twisterbret On the road to being a farker Join Date: 02-25-09 Location: Jackson, NJ	They turned out pretty good. I cooked them through even measuring at 159 with my super fast blue Thermoworks. It was very tender and juicy like a med but cooked all the way through. I believe I could have used a lot more bacon. I also need to find a great way of evening out the bacon through out. I ground the bacon separate then added it in. It didn't mix as well as I would have liked. Any suggestions please!! :) Also if anyone has tips to get their burgers to not to expand upward let me know. I push them down in the center a little bit before the cook. It helps little. Ok I have pron for the proof. It's was still on the grill __________________ Backwoods Party,Weber Smokey Mountain,Weber Skyline,Weber Genesis,Weber 22"

04-02-2009, 09:18 AM	#2
Markbb is Blowin Smoke! Join Date: 10-17-06 Location: Oklahoma	If this is the packer you should get a 80/20 mix....but if its the flat alone then you'll need to add something....bacon is a good choice and I always have bacon in the freezer..

04-02-2009, 10:06 AM	#7
tjv Full Fledged Farker Join Date: 12-20-07 Location: denton tx	throw the cubed beef in the freezer for 10-15 minutes to firm it up, not frozen just firm. it will grind easier. t

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