I just wanted to thank....

ChefAl

whoever it was that suggested to use brisket for hamburgers. I have tried grinding chuck, sirloin, buffalo, angus, along with several combinations of the abaove, but the brisket burger may have been the best burger I have ever had.

I was at Sam's Club Saturday while my XL egg was busy with 30 lbs of pork butt, and I bought a small brisket, just the flat, brought it home, trimmed it, grinded it up, and made ten 1/3 pound burgers.

When the butts were done I opened up the vents and got the temp up to 525 and put the patties on indirect for 90 seconds a side. I will admit I was skeptical because I know how tough brisket can be. They were so good we ate them with nothing more than lettuce and tomato.

I am now kicking myself for not thinking of this myself, but that is why I love this board!

Luvs to shoot clay

I chop it up for chili meat too. Don't even grind it, just cook it till it falls apart. Sure makes good chile.

milesofsmiles

Willy, never thought to use anything but gr. chuck for chili, now I have a new challenge. Brisket flat. Cool. Do you leave any fat at all? Thanks and to you.

Misippi Egger

Grillin Guy made brisket sliders at the Gulf Coast Eggfest and they were quite the hit ! :woohoo: :woohoo: