This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Custom grind burger blend

  • Filter
  • Time
  • Show
Clear All
new posts

    Custom grind burger blend

    Hello to all. I grind my own meat. I've tried numerous combinations for burgers. I've decided I to go with a chuck / brisket blend. I know the fat content is different between flat and point on the brisket. Which has the higher fat content? Also what would be a good chuck to brisket ratio?

    The point end of the brisket has more fat. As for how much of each, it would really depend on how lean or fatty each cut was to begin with, and what kind of flavor and texture each one bring to the grind. I think the fun part will be figuring out what works best for you. Please keep us updated throughout the process.


      As to the ratio of chuck to brisket goes, it would depend on what your end product fat content should be. Two briskets side by side likely will have different fat to meat content as already mentioned. Same with the chuck. We prefer a 80/20 ratio for ground meat so it really is a best guess game when you grind. In other words let your eyes dictate what you think you have and grind accordingly and keep them fingers crossed because there are so many variables. Either way with those two ingredients you would be hard pressed to end up with a product you don't care for.


        Try 50% Chuck or short rib, and 50% sirloin. Been thinking of doing 50% point and 50% flat to do a 100% brisket burger here recently.


          Honestly, if you are hitting a 75/25 lean-to-fat ratio I don't think it matters what your mix is. I wouldn't use the point - seems kind of a waste. Any mix of chuck and flat with 25% fat will come out great IMO.

          A couple of other tips - try to keep the burgers loose. Yes, they have to be a bit packed but keep them as loose as you are comfortable - texturally it's more appealing. Also, when it comes time to cook them start them off COLD. I partially freeze my burgers right before cooking. This allows longer cooking time which enables more fat to render and also creates more color on the exterior prior to searing.


          • Rfhd69
            Rfhd69 commented
            Editing a comment

          I use a blend of about 45% choice brisket, 35% chuck, and 20% short rib. Fat ratio ends up about 30% - maybe more. Really tasty blend.


          • Mr. Bones
            Mr. Bones commented
            Editing a comment

          Chuck alone works well, as does mixing equal amounts of flat and point. If ya got something lean such as deer meat just go fitty-fitty with bacon ends.


            A few months ago I did a comparison between several 80/20 blends, some from SRF, etc. My opinion? It's not going to make a big difference which of the various meats you use or even the grade and you likely won't notice much if any difference if you use it on a burger with the usual condiments etc.*


            Moving the fat % up does make a difference and is the thing you should look at doing. A 70/30 burger is just more luxurious than an 80/20 burger.

            Something I need to experiment with is taking a whole Costco prime brisket, grinding it and then adding some of the trimmed fat back into it if it looks too lean. I suspect the for $5/lb or under that's going to be a really good burger. I might just make the flat into pastrami and grind the point...

            If you didnt want to grind a brisket, I'd grab a chuck roast and add some trimmed fat or even some fatty pork belly. But I can get brisket for less than chuck here so...

            *I'm assuming here that no one is grinding crappy select or super lean cuts like top round
            Last edited by rickgregory; August 23, 2021, 10:17 AM.


              One of the best burgers I ever made was with 80/20 chuck that I ground myself. I had 3 pounds and partially cooked indirect on the kettle about a pound of bacon that I then chopped up. The bacon only partially rendered but what was left upped the fat content a bit and the overall combination was incredibly tasty.



              No announcement yet.
              Rubs Promo


              These are not ads or paid placements. These are some of our favorite tools and toys.

              These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

              Use Our Links To Help Keep Us Alive

              A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

              Finally, A Great Portable Pellet Smoker

              Green Mountain Grills Trek smoker

              Green Mountain Grills Trek smoker

              Green Mountain’s portable Trek Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Trek from your smart phone or laptop.

              Click here to read our detailed review and to order

              The Good-One Is A Superb Grill And A Superb Smoker All In One

              The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

              Click here to read our†complete review


              Comprehensive Temperature Magnet With 80+ Important Temps

              Amazingribs.com temperature magnet
              Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

              Click here to order.

              The Cool Kettle With The Hinged Hood We Always Wanted

              Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

              Click here for more about what makes this grill special

              Blackstone Rangetop Combo: Griddle And Deep Fryer In One

              The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

              Click here to read our detailed review and to order

              Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

              This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

              Click here to read our detailed review

              The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

              kamado grill
              Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

              Click here for our article on this exciting cooker