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In Reply to: Brisket & Hamburger Report posted by Fisher1 on January 17, 2011 at 21:03:36:
I grind the whole packer and first grind is through larger holes and second grind goes through the smaller holes. Been using a mix of brisket, chuck and sirloin along with some of mybeef rub in the mix with very good results. Took alot of trial and error to get what I was looking for flavor wise. Lots of money along the way too:) Come out tasting very beefy. Almost better than eating a steak:)
First time I used just ground brisket I was not too happy then I played with different grinds (get yourself a meat grinder and grind your own) trying to get the texture and 'mouth feel' I wanted in a burger.
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