Thanks for the video! I want to say though, that the knife you are using is making you work a whole lot more than necessary. I've trimmed a lot of brisket for smoking, and a longer, sharp knife will let you trim that brisket in about 1/2 the time it takes you. I would suggest something in the 8 - 10" blade length.
Ground some brisket last night. Having burgers today. I don’t trim that extreme. I’m Texan and I’m pretty sure it’s illegal in Texas to trim that much 😂😂. Cut down an Elk roast and used the brisket trimmings with that. Made meat sauce with the elk this morning. Lunches for a month done.
I noticed you used the smaller grind and one pass, going off your experience have you found that to be the way to go? Last time I used the coarse grind and did two passes. Thanks for the video
Can I go wrong buying 2 of these this week at Kroger in ky for 1.99 a pound and turning it into burger. Would you at more fat to it if I go that way. What's your meat to fat ratio
That's a steal of a deal 😉 most folks like the ratio 80/20 and don't waste the trimmed fat. Render it in a crockpot with a little water on the bottom on low and stir it occasionally, strain it into jars and use for cooking
I would buy 20 at that price! These days that is a steal. 15 years ago they were 0.99 a pound. I miss those days. Now they are $3.50 a pound on sale. 😢
Thanks for the video! I want to say though, that the knife you are using is making you work a whole lot more than necessary. I've trimmed a lot of brisket for smoking, and a longer, sharp knife will let you trim that brisket in about 1/2 the time it takes you. I would suggest something in the 8 - 10" blade length.
That looks INSANELY good!
Meat prices are insane right now, trash ground beef for 3.50 a pound. If I see a brisket on sale for 4 why not grind it?
Really good video. I've watched a few different creators lately do this and I caught the bug. Going to try this soon. Thanks for sharing.
Ground some brisket last night. Having burgers today. I don’t trim that extreme. I’m Texan and I’m pretty sure it’s illegal in Texas to trim that much 😂😂. Cut down an Elk roast and used the brisket trimmings with that. Made meat sauce with the elk this morning. Lunches for a month done.
I noticed you used the smaller grind and one pass, going off your experience have you found that to be the way to go? Last time I used the coarse grind and did two passes. Thanks for the video
2 passes is always the way to go as it is alot better at mixing it together
It called the point. 5:43
I just gained weight watching this! Looks amazing bro!
Delvis 78 I just put the flats in the smoker.
Do not do this to your kitchen aid mixer. buy a meat grinder you can easily burn up and/or bust gears.
Yeah I learned the hard way..
Can I go wrong buying 2 of these this week at Kroger in ky for 1.99 a pound and turning it into burger. Would you at more fat to it if I go that way. What's your meat to fat ratio
That's a steal of a deal 😉 most folks like the ratio 80/20 and don't waste the trimmed fat. Render it in a crockpot with a little water on the bottom on low and stir it occasionally, strain it into jars and use for cooking
I would buy 20 at that price! These days that is a steal. 15 years ago they were 0.99 a pound. I miss those days. Now they are $3.50 a pound on sale. 😢