doing this ............. I really like this idea
Have to agree. When I saw how severe the guy at Weber trims his packers I needed to sit down. This makes me hungry. Great ideaYeah. Whenever I trim a brisket, I cube the trimmings to about 1" and freeze them. When I get enough, I'll grind them with about an equal amount of chuck. Might even add some pork rib trimmings if there are any in the freezer. Makes for a tasty burger.