First time grinding brisket (W/ burger Pr0n!)

chriscw81 · 02-17-2013, 03:19 PM

I've heard grinding up brisket makes excellent burgers so today I'm trying it. Brisket is not cheap around here so I decided to try grinding a select brisky, rather than choice. I've got it all trimmed, cut up, and stiffening up in the freezer before the grind. For the folks that have done this before do you pay much attention on if the point and flat are thoroughly mixed. I'd love any insight or thoughts any of the brethren have. Here's some pics of the progress.

Before trimming

Trimmed up

Cut up ready to stiffen up in the freezer

More to come....

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HeSmellsLikeSmoke · 02-17-2013, 03:21 PM

That looks very promising. What fat/lean ratio are you aiming for? What size plate do you plan to use?

landarc · 02-17-2013, 03:24 PM

I cut into slightly smaller chunks and I just sort of mix the chunks up. I don't worry too much about evenly mixing flat and point. I do grind as cold as possible, there are strings of connective tissue that bind up more when they get warm.

The_Kapn · 02-17-2013, 03:25 PM

I grind a lot of brisket.
Just mix it up as you see fit.
No big deal either way.

I use the "large" plate, probably 3/8" or so, for a coarse grind and only do it once.
By the time you "handle" it for making patties and such, it will be fine!

Good Eats!!!

TIM

chriscw81 · 02-17-2013, 03:25 PM

Quote:

Originally Posted by HeSmellsLikeSmoke

That looks very promising. What fat/lean ratio are you aiming for? What size plate do you plan to use?

I prefer a fattier burger but I don't have any previous experience to know if what I've got will end up too fatty. I was thinking a medium or small size plate? Any suggestions?

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The_Kapn · 02-17-2013, 03:31 PM

Chris--Lookie here:
http://www.bbq-brethren.com/forum/sh...d.php?t=121196

You have trimmed up some already, so you may be at 80/20--but it is not "rocket science"!

If you "fine grind" your brisket, you will wind up with hot dog texture.
If that is what you want......go for it.

Good Eats!!

TIM

chriscw81 · 02-17-2013, 03:33 PM

Quote:

Originally Posted by landarc

I cut into slightly smaller chunks and I just sort of mix the chunks up. I don't worry too much about evenly mixing flat and point. I do grind as cold as possible, there are strings of connective tissue that bind up more when they get warm.

Yep, I've got the metal parts of the grinder in the freezer. I like my meat to be partially frozen before grinding, I also think it works better. Not to mention, safety reasons. Man, I can't wait to try this burgers!

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landarc · 02-17-2013, 03:36 PM

I add bacon to mine.

I have heart disease too though, so there is that.

I agree with Tim, 3/8" plate or so.

chriscw81 · 02-17-2013, 03:37 PM

Quote:

Originally Posted by The_Kapn

Chris--Lookie here:
http://www.bbq-brethren.com/forum/sh...d.php?t=121196

You have trimmed up some already, so you may be at 80/20--but it is not "rocket science"!

If you "fine grind" your brisket, you will wind up with hot dog texture.
If that is what you want......go for it.

Good Eats!!

TIM

Thanks, Tim. I knew you'd be chiming in with good advice having seen your previous posts about grinding brisky.

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chriscw81 · 02-17-2013, 05:45 PM

All ground up! I made up some burgers that are about to get a reverse sear on the kettle with a little mesquite.

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landarc · 02-17-2013, 05:49 PM

Looks just right to me, of course, only the eating really tells

HeSmellsLikeSmoke · 02-17-2013, 05:55 PM

Looking very good. Save some of that for chili.

Tack · 02-17-2013, 07:19 PM

I will grind some rib trimmings and mix with some of the brisket for making meatballs.

chriscw81 · 02-17-2013, 07:23 PM

And the results......

Definitely turned out some delicious burgers. The SM peppered cow set them over the top. I may never buy ground meat again!

Thanks for looking.

Chris

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HeSmellsLikeSmoke · 02-17-2013, 07:25 PM

Perfect!

02-17-2013, 03:19 PM	#1
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA Downloads: 4 Uploads: 0	First time grinding brisket (W/ burger Pr0n!) I've heard grinding up brisket makes excellent burgers so today I'm trying it. Brisket is not cheap around here so I decided to try grinding a select brisky, rather than choice. I've got it all trimmed, cut up, and stiffening up in the freezer before the grind. For the folks that have done this before do you pay much attention on if the point and flat are thoroughly mixed. I'd love any insight or thoughts any of the brethren have. Here's some pics of the progress. Before trimming Trimmed up Cut up ready to stiffen up in the freezer More to come.... Sent from my Nexus using Tapatalk 2 __________________ *A Texan transplant* UDS \| Blue Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| Blue Thermapen \| Maverick PT-100 \| Gasser(charcoal chimney starter) Last edited by chriscw81; 02-17-2013 at 07:26 PM..

02-17-2013, 03:21 PM	#2
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	That looks very promising. What fat/lean ratio are you aiming for? What size plate do you plan to use? __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

02-17-2013, 03:24 PM	#3
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I cut into slightly smaller chunks and I just sort of mix the chunks up. I don't worry too much about evenly mixing flat and point. I do grind as cold as possible, there are strings of connective tissue that bind up more when they get warm. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

02-17-2013, 03:25 PM	#4
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	I grind a lot of brisket. Just mix it up as you see fit. No big deal either way. I use the "large" plate, probably 3/8" or so, for a coarse grind and only do it once. By the time you "handle" it for making patties and such, it will be fine! Good Eats!!! TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

02-17-2013, 03:31 PM	#6
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	Chris--Lookie here: http://www.bbq-brethren.com/forum/sh...d.php?t=121196 You have trimmed up some already, so you may be at 80/20--but it is not "rocket science"! If you "fine grind" your brisket, you will wind up with hot dog texture. If that is what you want......go for it. Good Eats!! TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

02-17-2013, 03:36 PM	#8
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I add bacon to mine. I have heart disease too though, so there is that. I agree with Tim, 3/8" plate or so. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

02-17-2013, 05:45 PM	#10
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA Downloads: 4 Uploads: 0	All ground up! I made up some burgers that are about to get a reverse sear on the kettle with a little mesquite. Sent from my Nexus using Tapatalk 2 __________________ *A Texan transplant* UDS \| Blue Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| Blue Thermapen \| Maverick PT-100 \| Gasser(charcoal chimney starter)

02-17-2013, 05:49 PM	#11
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Looks just right to me, of course, only the eating really tells __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

02-17-2013, 05:55 PM	#12
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	Looking very good. Save some of that for chili. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

02-17-2013, 07:19 PM	#13
Tack Full Fledged Farker Join Date: 08-18-10 Location: Millville NJ Downloads: 0 Uploads: 0	I will grind some rib trimmings and mix with some of the brisket for making meatballs. __________________ " Doesn't have any smoke taste. Chipotle taste is too dominant." Judge 6

02-17-2013, 07:23 PM	#14
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA Downloads: 4 Uploads: 0	And the results...... Definitely turned out some delicious burgers. The SM peppered cow set them over the top. I may never buy ground meat again! Thanks for looking. Chris Sent from my Nexus using Tapatalk 2 __________________ *A Texan transplant* UDS \| Blue Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| Blue Thermapen \| Maverick PT-100 \| Gasser(charcoal chimney starter)

02-17-2013, 07:25 PM	#15
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	Perfect! __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle