I've stumbled into various web pages/forums in my quest for good grub (I'm a rather dedicated carnivore), the ones that have caught my attention most recently were singing the praises of ground brisket for burgers, anyone here on the forum try this? I'd always been taught that chuck was the stuff of great burgers, but the idea of brisket flavor on those days when I don't have the time (or the foresight) for the real deal intrigues me.

If this is old news to any of you, can you fill me in? Did you grind the whole packer, or just the flat? I'm planning to try it this weekend with a whole packer (just trim up the large nasty vein of fat between the point and flat but leave the 1/4 to 1/2 inch cap, hoping to end up about 70-30 to 75-25) course grind it a couple of times with the grinder attachment on the kitchenaid, add some of my favorite rub, indirect heat at around 300-350 dome temp on the BGE for about 15 minutes per side. I even thought about throwing a chunk or two of pecan wood on the fire once it was up to temp, but I don't think the cook will be long enough to get much smoke flavor in the burgers. I'll post pics of the process & results, but if anyone has already tried this and has pointers or other words of wisdom, I'm open to suggestion.

Another fellow dedicated carnivore! I have never tried a burger with brisket in it, however I know there is quite a following. I did see a tv chef make them on food network, seems like it'd be a bobby flay thing.

I always grind my own meat, and usually use brisket as part of any burger mixture. I use just the flat end of the brisket as these are often available in regular markets in 1- 1 1/2 lb. packages. I buy what they have and freeze them. Otherwise, it's sometimes hard to find.

I find a single grind sufficient using the regular grind (smaller holes) attachment.

I grind my own meat for both freshness and to cut out as much fat as possible. I use brisket because of the special flavor it has.

The times that I have used 100% brisket, I found the mixture too dry. Brisket does not have much marbling so cutting out its fat for my personal health reasons did not work as well.

So I now use half brisket and half chuck roast for my burger/meatloaf grinds, still removing as much fat as possible. The chuck usually has enough marbled fat that I cannot remove so that the mixture remains juicy and tasty. I sacrifice the drip-down-your-chin extra juiciness that the extra fat would provide in exchange for keeping my arteries open.

I also use brisket for my beef stews, and if not feeling too lazy, will put it on the grill/smoker for a few hours, again to develop some extra flavor for the stew.

Shelly ...

What's next ... mill your own grain??? Let me talk to your wife! You can't be that good of a husband!!

[Disclaimer ... just giving a friend a hardtime ]

BG in WV

This has ben a tough week for me on the forum. First Mike sees the huge scratches on my brand new grill's ss cover for the external burner and now this.

Actually, once you have a good meat grinder, you'll never buy the other pre ground stuff. I also use it to grind shrimp, portk, vegetables et al.

My Kitchenaid mixer has a great meat grinder attachment. The mixer is 30 years old and came from my restaurant. Back then, everything branded Kitchenaid was actually made by Hobart with no plastic internal parts like today's units.

I took it in for servicing several years ago--just for a tune up--and the technician told me that everything inside is still pristine. He just changed the electrical cord.

The most important thing to remember if you have any kind of electric meat grinder is to reassemble it exactly as it came apart. By that I mean that the plate with the holes should always have the same side facing the blade which goes on just before it. Otherwise it will wear unevenly and meat will be pushed rather than cut through the openings. I learned the hard way and have never made the same mistake with my replacement plate.

And, yes, I am that wonderful.

Shelly

This has ben a tough week for me on the forum. First Mike sees the huge scratches on my brand new grill's ss cover for the external burner and now this.

Actually, once you have a good meat grinder, you'll never buy the other pre ground stuff. I also use it to grind shrimp, portk, vegetables et al.

My Kitchenaid mixer has a great meat grinder attachment. The mixer is 30 years old and came from my restaurant. Back then, everything branded Kitchenaid was actually made by Hobart with no plastic internal parts like today's units.

I took it in for servicing several years ago--just for a tune up--and the technician told me that everything inside is still pristine. He just changed the electrical cord.

The most important thing to remember if you have any kind of electric meat grinder is to reassemble it exactly as it came apart. By that I mean that the plate with the holes should always have the same side facing the blade which goes on just before it. Otherwise it will wear unevenly and meat will be pushed rather than cut through the openings. I learned the hard way and have never made the same mistake with my replacement plate.

And, yes, I am that wonderful.

Shelly
[/quote]You are so right Shelly..I built my big old grinder...I can grind a deer in about 30 minutes...for chili, sausage, or burger grind..mixed with chuck..I grind everthing , the slicer is the other routinely used tool..

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I use about 4 different griner plates..One can make it a stuffer.. Home made is always best...Cause "YOU KNOW WHAT IS IN IT!"

I also have a stuffer attachment but haven't made sausage yet. Not sure why. But it's only been 30 years or so.

You continue to wow me with your inventiveness. Is it a hassle to use your big 'ol grinder, though, for small batches of meat, like 1-3 lbs or so?

Shelly

Old Bill,

Looking at your posted picture (I'm in the office at work - yea, I know - 1:30am and I should be heading home soon) and everything looks very familiar to me, except the meat grinder! I quickly walked out into my shop, looked around and see NO grinder! Now that's one tool missing in my "woodshop"!

Mike

I usually dont do batches quite that small ..but the grinder cleans , probably easier to clean than the little Kitchen Aid mixer/grinders..Northen tool has some very compact heavy duty grinders for $80.. ..We grind many things..cranberrys for home made cranberry/pecan/orange relish..plus anything that we need to grind. Shelly always put your meat in the freezer for about 20 minutes before grinding..and it really makes it grind better..I use a vacuum pack meat so I might grind some brisket tomorrow..its on sale for $99/lb this week.. Brisket Burgers and make jerky from the sliced brisket flat...

Most expensive meat I ever heard of