Brisket Burgers…

I love brisket. I’m not sure if I like brisket as much a chuck roast on the smoker, but after reading about home ground hamburger meat made from a brisket I knew I had to give it a shot. It took me two stores to find a brisket that had the look and feel I thought I needed for good tasting burger. After searching through about 20 briskets I selected this nice 10 pounder.

I trimmed almost all the fat cap off. Since the marbling was so nice on the brisket I didn’t grind any of the fat back in. If you’ve cooked a brisket before you know that there are two “types” of fat on the brisket. I guess the best way to describe them is “hard” and “soft.” If you want a fattier hamburger you need to grind the “softer” fat back into the meat. Make sure you at least partially freeze the fat before attempting to grind. Instead just grinding fat into the meat I ground a pound of apple smoked bacon into the mat.

Here is the hamburger after two grinds. One course and the other fine. It’s the nicest looking hamburger I’ve ever seen.

I made up 24 patties. Twelve were used tonight and the rest were frozen for later use.

And grilling on the 26 inch Weber One-Touch Kettle was a must. I sure do love this grill.

The meat was probably a little leaner than I anticipated. Most people would have thought they were perfectly cooked, but for my taste they were a little to “well done.” Now that I’ve had a chance to cook one batch I cook the rest for about 2 minutes less on each side. That should give them a nice pink middle and more juice inside.