MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 05-31-2018, 07:28 PM   #1
Lomey
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Default Smoked brisket burgers

Mixed up leftover smoked brisket with ground beef for hamburgers tonight. It was awesome. Better than the pulled pork and ground beef burgers I did a few weeks ago.
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Old 05-31-2018, 10:55 PM   #2
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Looks and sounds great Lomey!
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Old 06-01-2018, 01:35 AM   #3
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I will give those a try.
They look tasty.
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Old 06-01-2018, 07:11 AM   #4
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Looks grand!
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Old 06-01-2018, 07:29 AM   #5
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Looks good next time I have leftover Brisket going to give this a go, thanks for posting your cook.
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Old 06-01-2018, 07:51 AM   #6
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Very nice.
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Old 06-01-2018, 10:29 AM   #7
crpngdth2001
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Around here I see brisket burgers in patties already in the store, but pricey ($5.99/lb). Brisket is cheap here. What is the best mix/ratio to get a decent burger? i.e. 20% pork or Italian sausage, etc? I tried straight brisket once before (point), and it was a crumbly, overly dry mess.
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Old 06-01-2018, 02:44 PM   #8
BillN
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I would be happy with that.
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Old 06-01-2018, 04:12 PM   #9
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Heck yeah!
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Old 06-01-2018, 04:22 PM   #10
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Wow!
Pure geniuos!
I have a pan of left over brisket and I know what to do with it.
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Old 06-01-2018, 04:26 PM   #11
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looks like I might have to try that!
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Old 06-01-2018, 11:24 PM   #12
Lomey
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Quote:
Originally Posted by crpngdth2001 View Post
Around here I see brisket burgers in patties already in the store, but pricey ($5.99/lb). Brisket is cheap here. What is the best mix/ratio to get a decent burger? i.e. 20% pork or Italian sausage, etc? I tried straight brisket once before (point), and it was a crumbly, overly dry mess.
I went about 1/3 brisket to 2/3 ground beef. Just eyed it. I really had to mix it up good to hold together and don't mess with on the grill.
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