L
larrymac360
Guest
Can anyone give many advise for making burgers with brisket ? Do you need to add more fat ?
Midnight Smoke
somebody shut me the fark up.
On a Packer I had the butcher remove a lot of the fat cap but not all. You want just enough for good flavor. I have also just used just the Flat and added about 3/4 to 1 lb of Bacon per 7-8b brisket to the grind. You just need to experiment, pick a brisket that looks good with the ratio of fat content.. Hope these links work for you.
http://www.bbq-brethren.com/forum/showthread.php?t=56888&highlight=Brisket+Burgers
http://www.bbq-brethren.com/forum/showthread.php?t=59963&highlight=Brisket+Burgers
http://www.bbq-brethren.com/forum/showthread.php?t=57813&highlight=Brisket+Burgers
http://www.bbq-brethren.com/forum/showthread.php?t=56888&highlight=Brisket+Burgers
http://www.bbq-brethren.com/forum/showthread.php?t=59963&highlight=Brisket+Burgers
http://www.bbq-brethren.com/forum/showthread.php?t=57813&highlight=Brisket+Burgers
expatpig
is Blowin Smoke!
I had my butcher grind a flat for me, did an 85% lean, a coarse and a fine grind. Best burgers I ever made!
