Ground brisket burgers

[Sanders]

Got a fairly close 80/20 grind on the brisket I made into ground beef. I formed a few in a ring for perfect patties and grilled them up yesterday for dinner. Best tasting burgers I ever made, even if I did cook them on the propane grill. I can only get better using other methods.

[baboon]

I really do miss the days of .99 cents per pound briskets while working. When you selling pallets of them mostly as whole packers pricing them ment you picked up a lot of briskets.

we picked out the leanest ones for ourselves and to trim. Trimming briskets starts sucking after the first case. And for that reason we trimmed the leanest ones that we set aside..

Every meat cutter worth his while would grind several brisket over the week of a brisket add. We even had patty machines back then and cranking out a couple brisket just for patties was common.

[Sanders]

I froze then ground up the fat I trimmed off it, yesterday. I'll render it down and strain it out for tallow for deep frying and baking instead of lard. I want to try to recreate McDonald's french fries from when they used to cook them in beef tallow.

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[baboon]

Duck fat makes the best fried spuds ever.