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Brisket burger help?

Wahooegger
Wahooegger Posts: 95
edited November -0001 in EggHead Forum
I've been reading about folks using brisket for burgers for years and finally planned ahead well enough to have 3 lbs of brisket ground for tonight. I usually do burgers direct, in the 350 degree range. Can't really tell you how much fat was in the brisket (my wife picked it up) but as a general matter, should I cook these burgers at a lower temp, or even indirect?

I've done burgers indirect and slow before, and while it makes a good burger, I generally prefer a touch of char and only really can accomplish that direct. Thanks in advance for any help!

Wahooegger
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Comments

  • tjv
    tjv Posts: 3,846
    briskets are kinda a work in progress. It depends on how the brisket was trimmed: packer vs. flat vs. point; all exterior fat trimmed off or left on.

    For my family, it's: use the point and trim all the exterior fat. t
    www.ceramicgrillstore.com ACGP, Inc.
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  • Kenny 13
    Kenny 13 Posts: 321
    One of the things you'll want to consider is the thickness of your burgers. Too thick and you can burn the outside in order to get them cooked enough on the inside. If the meat was too lean, you'll likely dry them out while trying to get them cooked all the way through.

    A few days ago I cooked some half-pound burgers using 90/10 ground beef and I grilled them direct at somewhere around 400° dome temperature, but I don't remember the exact number. Cooked for about 6 minutes per side they were done perfectly, but if the beef had been any leaner they would have been a little dry. And I had added some worcestershire sauce before cooking to help add a little moisture.

    If you're unsure, you can always go direct for 3-4 minutes per side to get that char you like on the outside, then move them higher in the dome on top an AR or other raised grid setup if you have one. That way you can finish them on the inside without overcooking the outside.
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  • Sooner Egg
    Sooner Egg Posts: 578
    although I've never done brisket burgers, I have ground up Rib-eyes, the fat content makes for an excellent burger.....my wife thinks grinding up rib-eyes for burgers is just wrong, but either way it's going to get eaten....I'd grill them at higher temps just for the little bit of char that makes a burger, a burger B)
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  • Unknown
    Unknown
    Go 85/15 on the mix. put in 20% sirloin tip. medium coarse grind once.
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