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Unread 02-17-2013, 03:19 PM   #1
chriscw81
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Default 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....




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Last edited by chriscw81; 02-17-2013 at 07:26 PM..
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Unread 02-17-2013, 03:21 PM   #2
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That looks very promising. What fat/lean ratio are you aiming for? What size plate do you plan to use?
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Unread 02-17-2013, 03:24 PM   #3
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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.
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Unread 02-17-2013, 03:25 PM   #4
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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
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Unread 02-17-2013, 03:25 PM   #5
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
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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Unread 02-17-2013, 03:31 PM   #6
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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
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Unread 02-17-2013, 03:33 PM   #7
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Quote:
Originally Posted by landarc View Post
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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Unread 02-17-2013, 03:36 PM   #8
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I add bacon to mine.

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

I agree with Tim, 3/8" plate or so.
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Unread 02-17-2013, 03:37 PM   #9
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Quote:
Originally Posted by The_Kapn View Post
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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Unread 02-17-2013, 05:45 PM   #10
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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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Unread 02-17-2013, 05:49 PM   #11
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Looks just right to me, of course, only the eating really tells
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Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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Unread 02-17-2013, 05:55 PM   #12
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Looking very good. Save some of that for chili.
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Unread 02-17-2013, 07:19 PM   #13
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I will grind some rib trimmings and mix with some of the brisket for making meatballs.
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Unread 02-17-2013, 07:23 PM   #14
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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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Unread 02-17-2013, 07:25 PM   #15
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Perfect!
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Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

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