Brisket Burger

egginator

I sort of ignored the brisket burger discussion from a few months ago because I don't have a meat grinder. However, I was at the meat counter yesterday and a lady walked up and asked them to grind a whole packer brisket into hamburger. The dude behind the counter just said, "Sure, just a minute." Like it was no big deal. [p]So, could we revist the pros and cons of brisket burger? I usually get mine at Costco. Will they grind one into burger there? [p]Thanks,[p]Ed(falling waaaay behind the rest of the class)intx

BYC

Edintx,[p]I've been doing it for quite some time and will cook no other kind of burger. To your point I was just at Balducci's and there were three people all getting ground brisket. They said something about it being on Food TV this week. [p]Yes Costco will grind.

RRP

BYC,
advantages and disadvantages? or is it more a matter of your knowing precisely what was ground up to make your burgers? Is it really more tasty?

BYC

RRP,[p]Advantage-Great brisket flavor without the usual 8-10 hour cooktime. Probably less fat too.[p]Disadvantage-Costs a little more than everyday ground chuck. But then we are the same people who spend silly amounts on something called a big green egg.[p]More tasty? I think so but you be the judge. What's the worst that happens? You go back to chuck or sirloin.

Unknown

we do a smoked burger at the restaurant.
for months we'd used 80/20 ground chuck, then I got a great deal on a bunch of brisket flats. i ground 70lbs of flat to make burgers on 3 seperate occasions.
we have a recipe that we mix into the meat, and after having 100+ burgers behind us, we're not sure that we liked the Brisket Burger compared to the original ground chuck.

yes, they remained a bigger burger, prolly cause there was less fat content. but something was a bit off in our recipe ( i wasn't really interested if monkeying around with the recipe ) ... i think the taste of the meat was stronger in some way that it hid our mixings... dunno, its hard to say. people love them, and they are really tender, but [for us] i think the ground chuck was fantastic to begin with (prolly cause of the mixings, the size, the cooking method).

jaymer...
jaymer-que BBQ