Grinding brisket - looking for advice

Cookinbob

I am planning to grind brisket for burgers, I know lots of you have done it.  This will be a choice grade packer from Restaurant Depot

1.  How much of the fat cap do you trim before grinding
2.  How coarse or fine do you grind, and do you do a single grind or two?
3.  If I do not grind it all, would you recommend grinding just the point or just the flat?

Please add any other suggestions not covered in my questions 

 

fishlessman

if you are using a kitchen aide use the largest plate and single grind, throw the tiny plate away. i usually grind chuck for burgers, with brisket i would get a 3/8 plate or even 1/2 and it would be for chili

Darby_Crenshaw

we like fat, and have no qualms with 80/20 beef, so i do not trim much of anything for our home-ground beef. 

i cube it, toss the cubes on a cookie sheet an put in the freezer for a while (til it starts to firm up, threatening to freeze), and then run thru a cheapo kitchen-aid.  i do the small die only once.  have done it twice, and it just gets (in my opinion) too mushy

if only grinding a portion, grind the portion with the best fat/lean amount.  which i think would be the point.

Cookinbob

I have the Kitchen Aid, and I have 5 plates for it, bought a set of 3 from Smokehouse Chef.  The two that came with the KA are the smallest.  The largest are 3/8 and 1/2, which I would use for Chili

fishlessman

3/8 chili grind, 1/2 works well for coarse ground sausages like a portuguese chourico. for burger you could probably double grind with the 308 plate. i bought the aftermarket set like yours as well, the kitchen aide plates are too small

nolaegghead

Brisket makes delicious burgers.

I usually trim the thick fat, or sometimes I'll trim all the fat and replace with pork fat, belly or bacon.

It's more than 20% fat untrimmed. 

MelSharples

Like others have said, I trim some of the fat, but leave most of it. I do grind it twice to make sure the fat is spread throughout, otherwise you may end up with some burgers that are more fatty than others. I use the largest KA plate that comes with the grinder attachment, never had any complaints about the consistency. I usually do the flat for burgers as I prefer the point meat for stews, but to each his own...