Grinding brisket

[Jeff R MA]

Hi - so at costco chuck is 5.99 or top round 6.99 lb and I grind my own beef for burgers etc

brisket while big at like 11 lbs or so is 3.79 lb

seems to have enough fat - meat to just carve up and grind for burgers and freeze beef?

anyone do that?

 

[Brett-EDH]

Hi - so at costco chuck is 5.99 or top round 6.99 lb and I grind my own beef for burgers etc

brisket while big at like 11 lbs or so is 3.79 lb

seems to have enough fat - meat to just carve up and grind for burgers and freeze beef?

anyone do that?

I would not recommend a full brisket ground burger. That flavor is quite different than say a chuck, sirloin or short rib.

You can try it. I have. The taste is off, in my opinion.

Some reading: https://bbqhost.com/are-brisket-burgers-good/

 

[Brett-EDH]

George Motz known as the king of burgers https://www.themanual.com/food-and-drink/how-to-make-hamburger/

link goes to here:



correct link is here: https://www.themanual.com/food-and-drink/how-to-make-hamburger/

 

[Brett-EDH]

Hi - so at costco chuck is 5.99 or top round 6.99 lb and I grind my own beef for burgers etc

brisket while big at like 11 lbs or so is 3.79 lb

seems to have enough fat - meat to just carve up and grind for burgers and freeze beef?

anyone do that?

read this: https://www.seriouseats.com/the-burger-lab-best-burger-blend-profiles-of-eight-cuts-of-beef

my personal fave and most liked by guests is 50/25/25 = 50 chuck/25 brisket (flat cut to 75/25 meat to fat ratio)/25 short rib

i once did 100% ribeye burgers. those were excellent, but expensive. amazing flavor when cooked over lump charcoal.

let us know how your experiment goes. always looking for new feedback.

 

[Dustin Dorsey]

I've often thought about doing this. A full packer would probably have enough fat. I'd separate it out to be sure. I think if you wind up with an 80/20 ratio of lean to fat it would be good. I've used brisket trimmings for sausage, but I've also used chuck. You might grind it twice, once through a 6mm and once through a 4.5mm maybe. It'd be hard to beat 3.79 a pound for ground beef these days. But I've never done it, just because I tend to opt for making sausage rather than ground beef so take what I say with a grain of salt.

 

[TonyS T-Bone]

read this: https://www.seriouseats.com/the-burger-lab-best-burger-blend-profiles-of-eight-cuts-of-beef

my personal fave and most liked by guests is 50/25/25 = 50 chuck/25 brisket (flat cut to 75/25 meat to fat ratio)/25 short rib

i once did 100% ribeye burgers. those were excellent, but expensive. amazing flavor when cooked over lump charcoal.

let us know how your experiment goes. always looking for new feedback.

Brett - I was reading through the posts and hit on your 50/25/25 ratio, which is exactly my blend and we love it!

 

[Brett-EDH]

Brett - I was reading through the posts and hit on your 50/25/25 ratio, which is exactly my blend and we love it!

50/25/25 is one of the most popular restaurant blends for a quality burger. expect that retail burger to cost $12-18 depending on what's on that burger. sometimes i'll blend in some extra brisket fat or tallow for a flavor boost. quick sear and then get it to temp and you're having a super burger every time.

 

[TonyS T-Bone]

And I like all three components to be bought on sale at the same time, but that rarely happens!